These were all VERY good.
Chicken Gyros
1.25 lbs. chicken pieces (I used boneless/skinless breast)
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
Salt and pepper
1/2 batch of tzatziki (recipe below)
Sliced tomatoes
Sliced onions
4 (pocketless) pitas
Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for at least an hour.
Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 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, heat your pitas. I threw mine into the microwave but you could throw them on the grill for a few minutes or put them on your burner, if you are lucky enough to have a gas stove.
Top the pita with the chicken, tzatziki, tomatoes, onions. Enjoy!
Tzatziki Sauce
32oz. container of plain yogurt (Not fat free, unless it's a Greek yogurt like Fage)
1 hothouse cucumber or 2 regular cucumbers
3-5 cloves garlic, crushed
1-2 tsp white wine vinegar
Salt and a little pepper
Squeeze of fresh lemon juice (optional)
Drizzle of extra virgin olive oil
Strain yogurt using a cheesecloth over a bowl (or, line a strainer with a coffee filter or paper towel) for several hours or overnight to get out as much moisture as possible.
Peel and seed the cucumber. Shred the cucumbers and then squeeze them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. Its best to refrigerate for 30 minutes or more before serving, so flavors can meld.
Drizzle a little olive oil over the top.
Greek Tomato Pilaf
Olive oil to coat your pan plus a tablespoon of butter
1/2 onion, finely chopped
2 cloves of garlic finely minced
1 large can crushed tomatos
2 cups of chicken broth or stock
1 and 1/2 cups of basmati rice
1/8 teaspoon cayenne
1 teaspoon smoked paprika
1 teaspoon sugar
1 tablespoon red wine vinegar
A handful of finely chopped parsley
Salt and pepper to taste
Saute the onions and garlic in some olive oil and butter until they become translucent.
Add the tomatoes and cover allowing it to cook for about 15 mins or until the sauce begins to thicken.
Add the remaining ingredients except the rice and bring to a boil.
Add the rice, stir thoroughly and reduce the heat.
Cover the pot and let it simmer on a low heat for 15 mins until the rice is just tender BUT the liquid has NOT all been absorbed.
Remove from the heat and place a kitchen towel between the lid and the pot and let it rest until the rice has swollen. The residual heat will allow this to cook a little further.
Serve with a dollop of Greek yogurt, if preferred.
Just too much paperwork to get through in a day and I'm too tired to think, but I am beginning to see a light at the end of the tunnel. 
