by: Hillori Hansen
1 tablespoon olive oil
1 tablespoon red wine vinegar, or fresh lemon juice
1 clove garlic, minced
1/4 teaspoon paprika
1 tablespoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken breast and thighs, cut into 2 inch pieces
6 pita rounds
1 small red onion, sliced into moon shapes
2 tomatoes, cut into wedges
1/3 cup kalamata olive, pitted and cut in half
Skewers (if wooden, be sure to soak in water so they won't burn on the grill)
1. In a medium size bowl, combine the oil, lemon juice, garlic, paprika, oregano, salt and pepper. Toss the chicken cubes in mixture and let them marinate for at least an hour or overnight. Grill the chicken over high heat or broil in the oven, turning once, until done. Transfer the chicken to a serving dish and cover to keep warm.
2. In a cast iron or non-stick skillet, spray bottom of the pan with cooking spray and heat the pitas through on each side until golden, about 4 minutes. Cut into halves or quarters.
3. To serve, put the pitas on plates and top with the onion, tomatoes and chicken and serve with kalamata olives.
4. Top off with a healthy hummus.