4 boneless skinless chicken breasts
1 large onion
2 tomatoes, chopped
1/2 cup chopped English cucumber
1 tsp dried oregano
1 tsp chopped fresh dill
3 tbsps lemon juice
1 tbsp water
1 tsp canola oil
1 cup low fat yogurt
2 tbsps chopped fresh dill
1 clove garlic, minced
1 tsp lemon juice
salt and pepper to taste
4 pita breads
Slice chicken breasts lengthwise into 1/2 inch strips and place in a re-sealable plastic bag. Combine marinade ingredients and pour over chicken; close bag and turn it until all the strips are coated with the marinade. Let stand at room temperature no longer than 30 minutes.
In the meantime, combine the sauce ingredients and refrigerate until needed.
Preheat barbecue on medium heat. Cut onion into 1/2 inch slices. Thread chicken strips onto 8 metal skewers; discard marinade. Grill onions and skewers, with the lid down, for 5 minutes per side. Remove from grill and cut onion slices in 4.
Wrap pita breads in foil and warm on the grill.
Arrange warm pitas on plates. Spread yogurt sauce over each pita and top each with tomatoes, cucumber, grilled onions and 2 skewers of chicken. Fold the sides of the pita together, pull the skewers out of the chicken and eat the pita like a taco.