# data[].attributes.body
A Greek sandwich which is a rolled pita bread wrapped in lamb and beef. Then dabbed with a little tzatziki which is yogurt and cucumbers along with a few herbs, and almost always topped with onions and tomato before getting rolled up.  I picked the gyro cause the tzatziki is based on cucumbers and many herbs to tie in the flavor of the meat and onions and the oregano does just that. Also, oregano is mainly used in Mediterranean dishes such as the most popular Greek food; the gyro.

# data[].attributes.body
Oregano is a bold herb with lots of flavors, the taste coming off as a bitter, lemony and pungent savor. It's normally known to be in Mediterranean and Mexican cuisine and pairs best with chicken, tacos, and feta. That's why I think the gyro fits oregano the best for my project! Founded in the Mediterranean oregano was originally grown Greece and Italy, it grows to about 60cm high. In Greece, it blossomed into a symbol of romance and love but it was considered to be a symbol of joy. Oregano was also used at weddings by crowning the couple with a crown of the herb as a blessing.

In my dish, I would use the dried leaves of oregano in the marinade and tzatziki to heighten the flavor of the meat and in the dressing.

# data[].attributes.body
The greek yogurt plays a big role in the dish, in both the marinade and the tzatziki. It added a sweet/sour to the chicken and sauce, balancing the spiciness in the chicken and even making up a big percent of the tzatziki.

# data[].attributes.body
The lemon juice in the gyro adds a sort of sour flavor in the tzatziki with the white wine, giving it a salty flavor that’s not actually there. It also brings in acidity for the tomato, cucumbers, and chicken.

# data[].attributes.body
In the dish, the pita bread in the gyro is basically the dish and wrap of the whole dish, the bread holding the containment inside with a soft base and easy to hold. The bread itself is sort of brunt against the tongue, and it’s similar to the crust of a pizza baked oven.

# data[].attributes.body
The salt and pepper are to taste, too much salt overpowers the dish and nothing can be done while if too much pepper is added it creates a gritty pop texture to the dish-- unless if that is the intention it's good to be cautious. In the gyro, it's simply to tie together the chicken and the pita with the tzatziki and finish off the dish before serving.

# data[].attributes.body
The white cooking wine is put into both the Marinade and the tzatziki. The marinade to help keep the moisture and improve favor and put in the tzatziki for flavor and induced sodium to the spread.

# data[].attributes.body
The onion is the gyro adds the Big Crunch and heat-pop to the gyro, instead of having the lettuce give the bite. The onion also provides a juicy bite to the gyro keeping everything together.

# data[].attributes.body
The tomato in the dish provides a juicy sour/sweet bite with every cube. Coming together with the acidity of the lemon juice to create the well-balanced sourness in the gyro.

# data[].attributes.body
Garlic adds flavor and depth to the gyro’s spread and chicken, giving it a mellow spicy, nutty flavor. The garlic also works well with the chicken and pita.

# data[].attributes.body
The cucumber gives the gyro spread a good bite, and helps approve the texture as well provides many benefits in health and skin. In the spread, the cucumber is diced and put into the sweet yogurt because of its bitter taste to balance things out.

# data[].attributes.body
Although gyros are most commonly done with lamb and beef, chicken can work as a substitute. The chicken in the recipe will be put into a seasoned yogurt marinade for a few hours before being taken out and grilled. The chicken provides the protein as well as the fat and savory taste in the gyro and is one of the key ingredients.