Ingredients​

• 3 medium lemons juiced
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1kg boneless skinless chicken breasts, cut into 2.5cm pieces
• 6 whole pita breads
• 1 tub tzatziki
• Optional toppings: Chopped tomatoes, chopped cucumber, sliced red onion

Directions​

1. Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer juice to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. ( I will also do this step in the morning and let marinate all day)
2. Drain chicken, discarding marinade. On 12 metal or soaked wooden skewers, thread chicken . Grill over medium heat until chicken is no longer pink, about 10 to 12 minutes, turning occasionally.
3. Mix 2 tablespoons of olive oil, 1 teaspoon oregano and 1 teaspoon lemon juice in a small bowl using a pastry brush. Brush pita bread both sides and cook in frypan around 30 seconds each side or until lightly brown
4. Serve souvlaki with pita bread, tzatziki sauce and toppings as desired.