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YIELD:
serves 4 to 6
ACTIVE TIME:
45 minutes
TOTAL TIME:
2 hours 45 minutes
SPECIAL EQUIPMENT:
Grill or grill pan, skewers, fine mesh strainer
Notes: Don't skip the cucumber salting step and use Greek yogurt for a thick and creamy tzatziki sauce. If Greek yogurt is unavailable, let regular yogurt drain in a fine mesh strainer lined with cheesecloth set over a bowl or the sink until thick and creamy, about 1 hour. Once you've marinated the chicken, discard the marinade. Whether using an outdoor grill or grill pan, brush the grates or pan lightly with vegetable oil before cooking chicken.
For the Chicken:
5 tablespoons fresh juice from about 3 lemons
4 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces
4 medium cloves garlic, grated (about 4 teaspoons)
For the Tzatziki Sauce:
1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see note above)
1/2 teaspoon salt
1 medium clove garlic, grated (about 1 teaspoon)
1 cup greek yogurt (see note above)
1 tablespoon chopped fresh dill
For the Salad:
2 tablespoons olive oil
6 small tomatoes, cut into wedges
2 small red onions, sliced thin
1 medium cucumber, seeded and sliced into thin half moons
3/4 cups pitted kalamata olives
6 ounces crumbled feta
1/4 cup chopped parsley
6 pitas
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1st Keep
 IlanaKS
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