Step 1

Prepare the following, adding each to the same gallon zip-top bag or 8x8-inch baking dish as it is completed: Finely grate 3 garlic cloves and the zest from 1 medium lemon (about 1 teaspoon). Squeeze the juice from 2 medium lemons (about 1/3 cup).

Step 2

Add 3 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon honey, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir together, or seal the bag and massage to combine.

Step 3

Cut 1 1/2 pounds boneless skinless chicken breasts or thighs into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken or flip the chicken in the baking dish to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours.

Step 4

Prepare an outdoor grill for medium-high, direct heat. Meanwhile, soak 4 to 6 skewers in water if wooden. Very thinly slice 2 medium plum tomatoes and 1/2 medium English cucumber and arrange on one side of a large platter, leaving the other side empty for the chicken. Very thinly slice 1/4 small red onion and place in a small fine-mesh strainer. Rinse well under cool water for 10 seconds to make less potent. Pat dry with a clean kitchen towel or paper towel and add to the platter. Halve 1/3 cup pitted kalamata olives and arrange next to vegetables.

Step 5

Thread the chicken onto the skewers, leaving about 1/4-inch space between the pieces, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.

Step 6

When the grill is ready, scrape the grill grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter.

Step 7

Place 4 pitas breads on the grill grates. Grill, uncovered, flipping halfway through, until just warmed through, about 3 minutes. Transfer to a plate. To serve, top each pita with chicken, vegetables and olives, and a generous spoonful of tzatziki. Fold in half to eat.