- 1/2 cup Olive oil
- 3 tbsp Lemon juice
- 2 tsp Oregano
- 2 cloves garlic (diced) (approximately 2 tsp)
- 2 lbs chicken
- Pita bread
- Onion (raw)
- Tomato (raw)
- Cucumber (raw)
- Lemon to taste
- Salt to taste
- Optional: wooden skewers (if using a real grill)
Combine ingredients for marinade in a sealable bag (I used a 1 gallon freezer bag). Cut up chicken into large(ish) chunks (about 1 inch) and put into freezer bag. Seal bag (try to get as much air out as possible) and mix well so all chunks of chicken are covered. Let sit in fridge for at least 5 hours (or overnight for best flavor).
Heat up grill (or skillet or George Foreman grill) when ready to cook. If using a regular grill, make sure to soak wooden skewers in water for a couple of hours and grill like kabobs. If using a George Foreman grill or skillet, only cook a couple of pieces at a time (I did 7-9 pieces on the George Foreman grill, so they weren’t crowded, and I’d recommend about that in a skillet). Do as many rounds as possible to cook all of the chicken pieces (I put the pieces already cooked in the oven on a metal pan at 225ish to stay hot while I cooked the rest).
While the chicken is cooking (or before, depending on how good you are with multi tasking), chop up about 1/4 of a cucumber (half the slices), 1/4 of a tomato (decent sized chunks), 1/8 of an onion (bite sized pieces), and about 1 tsp of cilantro per person.
Plate and serve. Add salt and lemon to taste.
If your pita bread has pockets, stuff the pockets with a combination of the cilantro, cucumber, tomato, and chicken; add salt and lemon, and eat like a pita sandwich.