Chicken Souvlaki - if love were a meal

I LOVE THIS MEAL. I get overjoyed when I make this for dinner. Husband is always in a good mood when he knows that this will be his dinner. I can't say enough good things about Chicken Souvlaki. If we had to make a top five favorite meal list this would easily be in it. Husband requests this quite a bit and we have served it to many of our friends. It can be messy, but it's one delicous mess!

I make a few adjustments to fit our family:
1. I don't mix the feta into the veggies mixture. Not everyone is as big of a feta fan as I am and I'm not really into raw tomatoes or onions.
2. I cook the chicken in the vinaigrette mixure and drain the chicken after it's cooked. This reduces the olive oil needed by 1 T. and gives the chicken better flavor.
3. I use about 6 oz of Greek yogurt - we like the sauce in my house.

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-souvlaki-10000001107169/index.html

4 pieces flat bread or pitas

2 tomatoes, cut into wedges

1/2 small red onion, thinly sliced

3/4 cup crumbled Feta

1/4 cup kalamata olives, pitted

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 teaspoons red wine vinegar

1 tablespoon fresh lemon juice

5 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts, cut into pieces

1/2 cup plain yogurt

1 small cucumber, diced

1 1/2 tablespoons minced fresh dill

1.     Heat oven to 200° F. Wrap the bread in foil and place in oven.

2.     In a medium bowl, combine the tomatoes, onion, Feta, and olives.

3.     In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.

4.     Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

5.     Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

6.     Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.