INGREDIENTS

1 c. extra-virgin olive oil

3 tbsp. red wine vinegar

1 tbsp. dried oregano

kosher salt

Freshly ground black pepper

1 lb. boneless skinless chicken breasts, cut into cubes

1/2 c. crumbled feta

1/4 c. torn fresh dill

DIRECTIONS

1. Heat grill to medium. Make marinade: In a large bowl, whisk together 3/4 cup olive oil, vinegar, and oregano and season with salt and pepper. Whisk together and reserve half to use later.
2. Add chicken to marinade and toss until combined.
3. Skewer chicken. Drizzle skewers with remaining olive oil and season with salt and pepper.
4. Grill on medium until charred and cooked through, 5 minutes per side. Transfer to a serving platter.
5. Grill pita 30 seconds.
6. Serve skewers topped with feta, dill, and reserved marinade.
7. Enjoy!