How to Make It:
1.To make the chicken: In a large bowl, combine the chicken, 1/4 cup olive oil, juice of 1 lemon, oregano, 4 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to a day.
2. To make the tzatziki: Using the large holes on a box grater, grate the cucumber and transfer to a fine-mesh sieve. Sprinkle 1/2 tsp kosher salt over the cucumber and toss to coat; let sit for 5 minutes. Transfer the cucumber to a piece of cheesecloth or a clean kitchen towel and squeeze out as much liquid as you can.
3. In a medium bowl, mix together the cucumber, yogurt, 4 cloves of grated garlic, dill, 2 Tbsp olive oil, 1 Tbsp lemon juice, and a few grinds of pepper. Adjust the seasoning to taste with more salt, pepper, and/or lemon juice. Refrigerate until needed.
4. If using wooden skewers, soak them in water for 30 minutes before grilling. Preheat a grill to medium-high heat and clean the grates.
5. Thread the chicken onto four 12-inch skewers and place on the grill. Cook, turning occasionally, until completely cooked through and no pink remains, about 8 minutes. Transfer to a plate and let rest for 5 minutes.
6. Spread a hearty spoonful of tzatziki over the surface of the pitas. Top each with lettuce, the chicken removed from the skewers, tomatoes, onion, a little more tzatziki, and the feta. Wrap tightly in foil, tear off one side, and dig in!
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