• Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Let stand for about an hour at room temperature to allow the lemon time to mingle with the garlic and herbs.
• Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn bag to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator).
• Tip: Longer is not necessarily better when using citrus based marinades. The lemon juice will actually begin to cook the meat the same way it does in the method used to make ceviche.
• Heat a grill to medium-high. Brush the grill grates with a wire brush to clean, and wipe the grill with olive oil using a clean tea towel or paper towel.
• Remove the chicken from the marinade and discard the marinade.
• Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side.
• Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes.
• Squeeze some of the grilled lemon over the chicken and allow to rest for about 5 minutes before serving.

• Mix all ingredients in a bowl and toss chicken cubes well to coat. Cover bowl with plastic wrap or place in a zip lock bag and refrigerate for at least eight hours or overnight.
• Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
• Brush grill to clean and heat on high. When hot reduce heat to low and oil the grate. Place skewers on the grill and cook for about 8 minutes before turning (Chicken will stick to the grill if you try to turn it too soon).
• Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
• Remove chicken from the grill and allow to rest for about 5 minutes before removing from the skewers (If you wait too long to take the chicken off the skewers it becomes difficult).

To Serve

• Place slices of red onion down the center of a warmed pita bread, followed by chicken, tomatoes, olives and feta. Spoon tzatziki sauce over and fold bread to create a “taco” (wrap the gyros in a piece of wax paper to hold closed). Serve with a side of cucumber and tomato salad to make a complete meal.

• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.