1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste
In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon
lemon juice. Season with salt and pepper. Set aside.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken
with oregano, 1 teaspoon dill, salt and pepper. Sauté until browned and cooked through,
about about 5 minutes. Transfer to a bowl. Add 1 tablespoon oil to skillet and sauté
onions until golden brown, about 10 minutes.
Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir
until heated through, about 2 minutes.
Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve.
This sandwich is folded in half and eaten. Pass the extra sauce, as desired.