Instead of lamb, chicken is used in this traditional Greek sandwich. Serve with a mixed greens salad for a complete meal.

Chicken Gyros with Dill Sauce

1 cup plain yogurt

2 tablespoons plus 1 teaspoon chopped fresh dill

2 large garlic cloves, finely minced

1 teaspoon plus 1 tablespoon fresh lemon juice

1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces

1 teaspoon dried oregano

2 tablespoons olive oil

2 medium onions, thinly sliced

4 fresh pita bread rounds, heated

Salt and freshly ground pepper to taste

1. In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside.
2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté until browned and cooked through, about about 5 minutes. Transfer to a bowl.
3. Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
4. Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve. This sandwich is folded in half and eaten. Pass the extra sauce, as desired.

Serves 4.