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 In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside. 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. 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. 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.