Ingredients

• 8 bamboo skewers
• 1 cucumber - peeled, seeded, and shredded
• 1 (12 ounce) container Greek-style yogurt
• 2 cloves garlic, minced
• 2 sprigs fresh dill, chopped
• salt and freshly ground black pepper to taste
• 2 skinless, boneless chicken breasts, cut into 1/2-inch strips
• 2 sprigs fresh oregano, chopped
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper to taste
• 3 Roma tomatoes, diced
• 1 cucumber - peeled, seeded, and diced
• 1/2 red onion, cut into thin 1-inch-long strips
• 2 tablespoons extra-virgin olive oil
• 1/2 lemon, juiced
• 8 pita bread rounds
• 4 ounces feta cheese, cut into 1/4-inch slices

Instructions

1. Soak the bamboo skewers in water for 30 to 40 minutes.
2. Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.
3. Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.
4. Place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl; stir thoroughly and set aside in the refrigerator to chill for 20 minutes.
5. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
7. Skewer the marinated chicken.
8. Grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side.
9. Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. Top with feta cheese slices.