5 tbsp lemon juice
4 tbsp red wine vinegar
4 tbsp olive oil
2 tbsp fresh oregano, chopped
2 tsp kosher salt
1/2 tsp ground black pepper
2 lb skinless, boneless chicken, cut into bite sized pieces
4 cloves garlic, grated
1 cucumber, peeled, seeded, cut into 1/4 inch cubes
1/2 tsp salt
1 garlic clove, grated
1 cup greek yogurt
1 tbsp fresh dill
2 tbsp olive oil
6 small tomatoes, cut into wedges
2 small red onions, sliced thin
1 cucumber, seeded and sliced in half lengthwise and sliced
3/4 cup katamata olives
6 oz crumbled feta
1/4 cup chopped parsley
Combine lemon juice, vinegar, olive oil, oregano, salt and black pepper in a medium bowl and whisk. Place chicken cubes in a separate bowl. Mix in grated garlic and 7 tbsp dressing. Toss to coat, cover and refrigerate for about 2 hours. Set remaining dressing aside for salad.
Make tzatziki sauce by placing cubed cucumbers in strainer set over a bowl. Toss with 1/2 tsp salt and set aside to drain, about 30 minutes. Gently pat cucumbers dry and place in a bowl. Mix with garlic, yogurt and dill. Season to taste with salt and refrigerate.
Skewer chicken pieces on 8-12 skewers. Discard marinade. Heat a grill pan on medium high heat. Cook skewers in batches on grill pan to avoid crowding and cook until browned and internal temperature is 155F, turning to evenly cook on all sides. Remove chicken and let rest at least 5 minutes. Grill pitas if using now.
Prepare salad by whisking olive oil into dressing. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.
Serve skewers with salad, pita and tzatziki sauce.