- In a medium bowl mix the marinade ingredients and set aside.
- Cut chicken into about 1 ½-inch cubes. Make as uniform as possible to aid in even cooking. Place the cut chicken pieces into a large food bag and add the reserved marinade. Gently squeeze the bag to expel the air; twist the top and seal the bag. Gently knead and massage the bag for a few moments to thoroughly coat all of the chicken pieces with the marinade. Place in a large bowl to contain any leakage. Marinate at least 4 hours, overnight is better. Several time during the margination turn and knead the bag to keep all sides of the chicken pieces covered with the marinade ingredients.
- Note: Take a skewer to your grill. See how it will set with a load of meat, what will happen when you lower the lid, etc.I have to put a metal spacer so the grill lid will not rest on the skewers and tilt them uo and off the grill plate. Now you will know how much and where the meat should be on the skewer.
- Remove the chicken pieces from the marinade and slide the skewer through the middle until you have the required number of pieces. Place on a rack over a pan to catch the drips and let the excess marinade drain from the chicken pieces. Discard the remaining marinade.(If you wish to use the marinade as a mop sauce, remember the marinade has been in contact with raw chicken, place the marinade in a small pan, heat to a boil, reduce the heat and simmer for a four or five minutes.)
- Grill the chicken over medium heat. If the pieces are touching it will be about 5 to 7 minutes per side, slightly less if the chicken pieces are spaced apart, or until an internal temperature of 165°F.
- Remove from heat and let stand for five minutes before removing from the skewers. Place the meat on a platter so everyone can make their own pita sandwich.
- You can fold the pita bread over like a taco if you wish. I prefer to cut the pita bread in half and use a table knife to make the opening. I then fill with meat and toppings of choice and slather with tzatziki sauce.