1 lb boneless, skinless chicken (breasts or thighs)
4 cloves garlic, minced
1 lemon, juiced
2 tsp red wine vinegar
2 tbsp olive oil
2 tsp dried oregano
kosher salt and pepper
1 batch tzatziki sauce
4 (pocketless) pitas
Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.
Preheat the grill (or pan, or broiler). Sprinkle the chicken with salt and pepper on both sides, and then grill over indirect heat until cooked through, about 8 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
Meanwhile, warm your pita bread. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, cucumbers, onions, and lettuce.