Ingredients:

2 cups plain yogurt
2 small cucumbers, peeled, seeded, and grated
1 1/4 tsp salt,divided
3 cloves garlic, minced
1/8 + 1/4 tsp blacke pepper
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tbsp dried oregano
4 boneless and skinless chicken breasts, cut into 1-inch cubes
4 pita bread rounds
6 tbsp butter softened
1 small onion, cut into wedges
2 tomatoes, cut into thin wedges
1/3 cup greek olives, halved and pitted

Directions:

Put yogurt in strainer lined with a paper towel and set it over a bowl. Let the yogurt drain in the refrigerator for 15 minutes. In a glass bowl, combine the cucumber with 1 teaspoon salt. Letsit for 20 minutes, tossing occasionally. Squeeze cucumber to remove liquid and place back in bowl. Stir in drained yogurt. Mix in the garlic, and 1/8 teaspoon of pepper.

In a separate glass bowl, combine the oil, lemon juice, oregano, the remaning 1/4 teaspoon of salt, and 1/4 teaspoon pepper. Toss chicken cubes in oil mixture and thread onto skewers. Grill over high heat for about  3 minutes. Turn and cook an additional 2 to 3 minutes.

Spread both sides of the  pitas with butter and place on grill. Cook for about 2 minutes on each side. Remove from grill and cut into wedges.

Place chicken on pita wedges. Top with onion, tomato, and olives. Serve with yogurt sauce.