A) Citrus-Herb Souvlaki Marinade

• 6 garlic cloves (grated to a paste)
• Zest of 1 lemon + 2 Tbsp fresh lemon juice
• 3 Tbsp dry white wine
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp dried oregano (preferably Greek)
• 1 tsp dried rosemary (lightly crushed)
• 1 tsp sweet paprika
• 1/4 tsp Diamond Crystal kosher salt (or a rounded 1/8 tsp Morton)
• 1/4 tsp freshly ground black pepper
• 1 small yellow onion (finely grated (with juices))
• 2 bay leaves (crumpled)

B) Chicken

• 2 1/2 lb boneless skinless chicken breast (trimmed and cut into 1 1/4-inch pieces)
• 8 metal skewers (or wooden skewers soaked 30–45 minutes)

C) Light, No-Added-Sugar Tzatziki

• 1 1/2 cups 360 g 0% Greek yogurt
• 1 cup finely grated seedless cucumber (excess water squeezed)
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 small garlic clove (grated)
• 1 Tbsp chopped fresh dill and/or mint
• 1/8 tsp fine sea salt (optional, black pepper to taste)

D) Pita & Classic Fixings

• 8 small 100% whole-wheat pocket pitas (about 60 g each; aim for ≥6 g fiber, no added sugar)
• 2 medium tomatoes (sliced)
• 1/2 English cucumber (thinly sliced)
• 1/2 small red onion (very thinly sliced (briefly rinsed in cold water))
• 8 Kalamata olives (pitted, halved, and rinsed)
• Fresh parsley or dill sprigs