2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
1/4 C evoo
1/4 C dry white wine
2 Tb lemon juice
2 tsp chopped fresh oregano leaves
4 garlic cloves (2 crushed, 2 minced)
1/2 English cucumber, coarsely shredded
14 oz Greek yogurt
2 tsp distilled white vinegar
Heat grill to high. Mix chicken, oil, wine, juice, oregano, crushed garlic, salt/pepper in a bowl. Thread chicken onto 8 metal skewers.
Grill chicken, turning occasionally, until grill marks appear and meat is cooked through, 10-12 minutes.
Put cucumber in a kitchen towel and wring out excess liquid. Transfer to medium bowl. Add yogurt, minced garlic, pepper, vinegar and mix until combined.
Serve with warm pita.