Chicken Shawarma with Feta

Adapted from Food Network

I love this recipe.  I've made it several times during the 10 months that we have been posting on this blog, but this is the first time I managed to take a picture of it...I guess the other times I just couldn't wait long enough to devour it!  

Ingredients:

• 1 (8 oz) container of fat free plain yogurt
• 1/3 cup feta cheese
• 1 Tbs basil
• ½ tsp lemon pepper
• 2 Tbs fresh lemon juice
• 2 tsp dried oregano
• ½ tsp salt
• ¼ tsp crushed dried rosemary
• 1 lb chicken breast halves, cut into 1” pieces
• 1 large red onion, cut into wedges
• 1 large green bell pepper, cut into pieces
• 2-4 pitas

 Directions:

• In a medium bowl, mix the yogurt, feta, basil, lemon pepper, lemon juice, oregano, salt and rosemary.  Keep half the marinade to use as sauce for later.  Add chicken and veggies to the remaining marinade in bowl and turn to coat.  Cover and marinate for at least 3 hours in the refrigerator. 
• Preheat an outdoor grill to medium-high heat. 
• Thread the chicken, onion, and bell peppers alternately onto skewers.  Discard yogurt mixture used as marinade.  Grill skewers on the prepared grill until chicken is no longer pink and juices run clear.  Serve with the pitas and top with extra marinade set aside as sauce.