Greek Marinated Chicken Kebabs

• 1 small sweet onion, such as Vidalia, coarsely chopped
• 2 medium plum tomatoes, quartered
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh oregano
• 2 cloves garlic, peeled
• 1 tablespoon olive oil
• Kosher salt and pepper
• 4 boneless, skinless chicken breast halves (about 1 1/2 lb. total), cut into 2-inch pieces
• 4 small whole-wheat pitas
• 1/2 English cucumber, sliced
• 1/4 cup Greek yogurt

1. In a blender, puree onion, tomatoes, lemon juice, oregano, garlic, 1 Tbsp. oil, 1 tsp. salt and 1/2 tsp. pepper. Transfer to a ziplock bag and add chicken; seal and shake. Refrigerate for at least 2 hours, turning bag once or twice.
2. If using bamboo skewers, soak in water for at least 30 minutes. Preheat grill to medium-high. Remove chicken from marinade (discard marinade) and thread on skewers, about 3 pieces each. Oil grill grates. Grill kebabs, turning, until lightly charred on outside and cooked through, 10 to 15 minutes.
3. Place kebabs on warmed pitas with cucumber and a dollop of yogurt. Season with additional salt and pepper, if desired; serve.

sweet onion, tomatoes, lemon juice, fresh oregano, garlic, olive oil, kosher salt, chicken, pitas, cucumber, greek yogurt

Taken from www.myrecipes.com/recipe/greek-marinated-chicken-kebabs (may not work)