1 1/2 pounds boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup olive oil (I used 1T to 2T)
1 teaspoon grated lemon zest (I used more)
About 3 tablespoons fresh lemon juice, from 1 large lemon (more)
2 cloves garlic, finely chopped
2 tablespoons fresh oregano, chopped, or 2 teaspoons dried and crumbled
The Vegetables and Feta:
24 cherry tomatoes
3 large green peppers, cut into 1-inch strips
2 medium red or yellow onions, each one cut into 6 wedges
24 large green pimiento-stuffed olives
Olive oil spray
One block feta cheese (used lite)
1 cup panko or regular breadcrumbs
4 whole pita breads (used lite)
4 cups crisp romaine lettuce leaves, chopped
Marinate the chicken (I use a zip-top bag) with all the remaining ingredients in Chicken section. Marinate for at least 1 hour and up to 8 hours. Note: I made extra marinade and saved to serve with salad.
Place the chicken on 2 large skewers. Place the tomatoes, onions, and peppers (skin side out), and olives on skewers, keeping each vegetable on a separate skewer. Spray veggies with olive oil and salt and pepper.
Place the breadcrumbs in a small bowl. Add feta and and coat with the breadcrumbs. Place in refrigerator until ready to grill.
Heat a charcoal or gas grill to 400 degrees. Grill the chicken for about 15 minutes, turning the skewers several times during grilling. The chicken should be cooked through with no sign of pinkness. Grill the peppers for about 11 minutes, or until soft and charred. Grill the onion for about 11 minutes until tender and charred. Grill the tomatoes for about 5 to 7 minutes, or until just tender and slightly charred. Place the cheese on the outside of the fire or on a higher shelf with gas grill; cook about 4 minutes, flipping once, or until just soft but still intact. Grill the skewer with the olives for about 3 to 5 minutes, or until grill marks appear and they are hot.
Warm the pita breads on the grill for about 3 minutes or until warm and just beginning to puff up.
To serve, place veggies, chicken, feta and pita on a large platter. Put romain lettuce in a separate bowl. Let everyone help themselves. I made additional marinade and served that in a bowl for those that wanted to drizzle some on their salad.
From: Kathy Gunst, from an article on WBUR (I made modifications)