1. Trim the chicken breast and cut evenly into 1 to 1½-inch bite size pieces. Set aside.

MARINADE

1. In a large bowl, combine extra virgin olive oil, lemon juice, garlic, dry oregano, kosher salt and white pepper.

2. Add the chicken cubes and massage the marinade throughout the chicken cubes. Cover with plastic wrap and refrigerate for at least 30 minutes, best for two hours.

   Note: The longer the chicken sits in the marinade, the more flavorful and moist the chicken becomes. Can be left to marinade overnight, be aware the lemon juice will begin to cook the chicken, but it doesn't affect the flavor or texture.

3. Allow the chicken to come to room temperature about 45 minutes before grilling so it cooks evenly. If using wooden skewers, soak the skewers in water for 30 minutes before threading. Remove the chicken from the refrigerator and thread in skewers. Don't overcrowd the skewer to allow even cooking and grill marks and coloring.

GRILLING

1. Heat grill to 375°F or medium-high and brush grates or use a non-stick grilling spray to coat the grates.

2. Place the skewers directly on the grill a few inches apart and grill for 5-6 minutes, turning the skewers every two minutes or so for even cooking.

   Note: If your chicken chunks are thicker, you may need additional cooking time. The internal temperature of the chicken should read 155°F.

3. Remove from chicken from the grill, tent with foil for 3-4 minutes before serving.

ASSEMBLY

1. Spread some tzatziki sauce on the warm pita bread. Remove the chicken from the skewer and place chunks on top of the sauce. Top with lettuce, tomatoes, red onions and olives, as desired. Serve additional tzatziki sauce on the side.