Chicken Gyro, Sliced Tomatoes + Tzatziki - Ends + Stems with Chef Alison

Ingredients

• 4 cloves Garlic (minced)
• 1 ⁄ 3 bunch Fresh Parsley (chopped, even the stems)
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Cider Vinegar
• 3 Tablespoons Extra Virgin Olive Oil (divided)
• 1 1 ⁄ 2 teaspoons Kosher Salt
• 1 ⁄ 2 teaspoon Black Pepper (freshly cracked, to taste)
• 6 ounces Plain Greek Yogurt (container sizes vary, if you find 7 or 8 ounces just use it all in the recipe)
• 1 pound Chicken Thighs, Boneless/Skinless
• 1 English Cucumber (washed)
• 4 Heirloom Tomatos (or whichever are the most delicious)
• 1 ⁄ 4 cup Pepperoncini (to taste, or other jarred, slightly pickled hot peppers)
• 1 ⁄ 2 cup Kalamata Olives (pitted, drained from a jar)
• 1 package Pita (pocketless pitas are great here, but anything similar will be ok)