2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
6 whole pita breads
1 carton (8 ounces) refrigerated tzatziki sauce
Optional toppings: Chopped tomatoes, chopped cucumber, sliced red onion and fresh dill sprigs
Description
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 2 lemons. On 12 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. Serve with pita bread, tzatziki sauce and toppings as desired.
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