High Seas Chicken Souvlaki - cooking recipe

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

Preparation

Soak the bamboo skewers in water for 30 to 40 minutes.
Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.
Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.
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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
Skewer the marinated chicken.
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.
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.