This is another delicious meal that we use naan bread for! YUM!
2 cups plain yogurt 1 cucumber, halved lengthwise, peeled,
1 ¼ tsp salt seeded, & grated
1 clove garlic, minced Fresh-ground black pepper
¼ tsp dill weed 2
1 ½ tsp lemon juice 1
1 1/3 lbs. Boneless, skinless, chicken breasts 4 pocketless pitas
cut into 1 inch cubes 6
1 small onion, cut into thin wedges 2 tomatoes, cut into thin wedges
1/3 cup black olives, halved
Put yogurt in a strainer lid with cheesecloth or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes. In a medium glass bowl, combine the cucumber with 1 tsp of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, garlic and 1/8 tsp of pepper, and the dill.
Light the grill or heat the broiler. In a small glass bowl, combine the oil, lemon juice, oregano, the remaining ¼ tsp of salt, and ¼ tsp of pepper. Toss the cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. (Grilling seems to take about 15 minutes or more. Transfer the chicken to a plate.
Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all.
To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. Top with tzatziki (the cucumber/yogurt mixture) and olives.
Serve with the Classic Greek Salad.