Chicken Souvlaki with Grilled Pita

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2.5 pounds chicken breast split skinless sliced into 1-inch pieces
• 1 small cucumber diced
• 2 tablespoons freshly dill leaves chopped
• 1 tablespoon garlic chopped
• 2 teaspoons penzey's southwest seasoning italian
• 1 tablespoon juice of lemon 
• 3 tablespoons olive oil 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk
• grill
• grill pan

Directions

1. In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread.
2. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
3. Heat a large skillet over medium-high heat.
4. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
5. In a medium bowl combine all the tzatziki sauce ingredients and set aside.
6. Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
7. Preheat a grill pan or grill over medium heat.
8. Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
9. Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.