Ingredients
4 medium lemons, divided4 tablespoons olive oil4 garlic cloves, minced2 teaspoons dried oregano1/2 teaspoon salt1/4 teaspoon pepper2 pounds boneless skinless chicken breasts, cut into 1-inch pieces6 whole pita breads1 carton (8 ounces) refrigerated tzatziki sauceOptional toppings: Chopped tomatoes, chopped cucumber, sliced red onion and fresh dill sprigs
Preparation
Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer juice to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour.
Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat (or broil 4 in. from heat) until chicken is no longer pink, about 10 minutes, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken with pita bread, tzatziki sauce and toppings as desired. Drizzle with additional olive oil if desired.
