Chicken Souvlaki

• 4 pieces flat bread or pitas
• 1 handful cherry tomatoes, halved
  
• 1/2 small red onion, thinly sliced
  
• 3/4 cup crumbled Feta
• 1/4 cup kalamata onions, pitted
  
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 teaspoons red wine vinegar
  
• 1 tablespoon fresh lemon juice
  
• 5 tablespoons extra-virgin olive oil
  
• 4 boneless, skinless chicken breasts, cut into pieces
  
• 1/2 cup plain yogurt
  
• 1 small cucumber, diced
  
• 1 1/2 tablespoons minced fresh dill (I used dried)
  

Directions

1. Heat oven to 200° F. Wrap the bread in foil and place in oven.
2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
3. In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
4. Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside.
   
5. Add the chicken to the remaining vinaigrette and toss. Place chicken on grill and cook until done.
6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.

I adapted this recipe from Real Simple. The original recipe called for baking the chicken, but I think grilling it made it absolutely delicious!