Chicken Souvlaki

If using wooden skewers, soak them in water for at least 30 minutes. Pat the protein dry and cut into 1.5-inch cubes. Cut vegetables (onion, bell pepper) into 1-inch chunks.

In a shallow bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper.

Add the protein cubes to the marinade, toss to coat evenly, and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor). Reserve the remaining marinade.

Thread the marinated protein onto skewers, alternating with onion and bell pepper chunks. Season vegetables lightly with salt and pepper.

Preheat a grill to medium-high heat (400–450°F). Lightly oil the grill grate.

Place skewers on the hot grill. Cook for 3–5 minutes per side (depending on protein thickness) until charred at the edges and cooked through. Brush occasionally with reserved marinade.

Warm the pita bread on the grill for 30 seconds per side. Slide the grilled protein and vegetables off the skewers into the pita.

Serve with fresh sliced cucumber, a dollop of Greek yogurt, and additional lemon wedges. Add diced tomato, fresh herbs (parsley, mint), or a drizzle of hummus if desired.