110.6-ounce jar kalamata olives, drained, halved, and pitted
12slicesbacon, fried crisp
Alfalfa sprouts
Salt
Freshly ground black pepper
For the Yogurt Sauce:
1cupplain yogurt
1clovegarlic, minced
1/4cupfinely chopped walnuts
1tablespoonolive oil
Instructions
In a resealable plastic bag combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano. Add the chicken, turn to coat. Marinate for 30 minutes at room temperature or overnight in the refrigerator.
In a small bowl, combine the tomatoes, feta cheese, remaining 2 teaspoons lemon juice, olive oil, and the remaining 1 teaspoon oregano. Allow to sit at room temperature for 30 minutes.
In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.
Preheat a grill to medium heat.
Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink. Place onion rings on the grill and cook 8 to 10 minutes. When the chicken and onion rings are finished cooking, place the pita breads on the grill for about 2 minutes per side, until grill marks show.
Slice the chicken into very thin pieces.
To assemble pita sandwiches: Place several slices of grilled chicken on top of pita bread along with 3 or 4 onion rings, a tablespoon of tomato-feta mixture, lettuce, olives, 1 or 2 slices of bacon, yogurt sauce and some alfalfa sprouts. Add salt and pepper, to taste. Fold up the sides of the pita.