The best kebab ever

Charred Feta, Pita and Chicken Kebabs

Delicious and sure to satiate your overheated summer body. While dining on salads in the sweltering heat is a great choice, there are a lot of other ways to eat light that won't cause you to be in a food and heat coma. Try this superb kebab combination that is perfect for a quick char on the grill. These skewers are easy to assemble. Grilled feta you ask? Yes please. Toasted soaked pita? I'll have seconds.

Makes 12 Kebabs for 6 People
**Soak your wooden skewers in water to avoid starting a fire during your backyard bbq.

Make your zahtar oil:
1 cup Olive Oil
2 tablespoons Zahtar; a blend of thyme, sesame and tangy sumac
2 teaspoons of salt

1. Stir above ingredients to combine.
Note:Some of the oil will be used to marinate the chicken, the rest will be for soaking pita and basting the kebabs.

3 Mini Pita Pockets cut into 8ths
1.5 lbs Skinless Boneless Chicken Breast (hormone free), Cut into 1” chunks
24 Kalamata Olives, pitted
24 Cherry Tomatoes
12 ounces block feta, cut into 24 1” cubes
2 Red onions cut into 24 small wedges
2 Cucumbers cut into bite size pieces
1 Bag baby spinach
1 Lemon
2 Tablespoons Olive Oil
Salt
Pepper
8 ounces Greek Yogurt, plain (0% tastes wonderful)

1. Cover the pita pieces with a portion of the Zahtar Oil to soak.
2. Marinate your chicken "chunks" in a portion of the zahtar oil
3. Starting with onion, place on skewer. Follow with pita, feta, olive, chicken and tomato. Repeat until two of each element is on each kebab.
4. Brush each kebab with remaining oil and squeeze half of a lemon over the assembled skewers.
5. Place on a preheated grill. Brown on one side, flip and continue cooking until chicken is no longer pink. Cooking times will vary depending on the grill.
6. Toss the cucumbers with lemon zest, the juice of half a lemon, salt and pepper. Pile on top of a platter of spinach greens.
7. Lay the finished kebabs on top of the salad and enjoy with yogurt.