chicken souvlaki

Greek Chicken Souvlaki

4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 sm red onion, thinly sliced
3/4 cup crumbled feta
1/4 cup kalamata olives, pitted ( skipped these, joel doesn't eat'em)
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 ( I use extra light tasting OO)
4 boneless, skinned chicken breast, cut into pieces
1/2 cup plain yogurt
1 small cuccumber, diced
1 1/2 tablespoons minced fresh dill (I used 1/2 tablespoon of dried)

Heat oven to 200 f. wrap the bread in foil and place in oven
In a medium bowl, combine the tomatoes, onion, feta and olives. In a large bowl,
combine the oregano, thyme, pepper 1 1/2 teaspoons of the vinegar, and the lemon juice.
Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of vinegarette over the tomatoe mixture, toss and set aside. Add the chicken to the remaining vinegarette, toss and set aside. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 min.
meanwhile, in a small bowl, combine the yogurt, cucummber, dill, and the remaining vinegar. to serve, spread the bread with some yogurt sauce and top with the chicken. Add the tomatoe salad fold and eat.

I made some uncle ben's chicken and herb rice on the side just to stretch the meal a bit.
It would have been enough without it, but I loved the rice with it anyhow. ;o)