Step 1

1 Place the chicken pieces in a medium, shallow dish

Step 2

2 In a liquid measuring cup, whisk together the oil, oregano, salt, pepper and all but a few drops of the lemon juice

Step 3

3 Pour the mixture over the chicken and set aside, stirring occasionally, for at least 10 and up to 30 minutes

Step 4

4 Meanwhile, grate or chop the cucumber, then wrap in a clean towel and squeeze it dry

Step 5

5 Place in a medium bowl, add the yogurt, garlic, mint or parsley, and salt to taste, and stir to combine

Step 6

6 Taste and adjust the seasonings as needed and, if desired, add a couple of drops of the reserved lemon juice

Step 7

7 Cover and refrigerate

Step 8

8 Preheat the grill or broiler

Step 9

9 Wrap the breads individually in foil

Step 10

10 Slide the chicken onto the metal or bamboo skewers (see Make ahead), discarding the marinade

Step 11

11 Transfer the chicken and the foil-wrapped breads to the grill or broiler and cook, turning as necessary, 8 to 10 minutes, or until the chicken is cooked through and the bread is warm

Step 12

12 Transfer the skewers to a platter and pass the breads and the sauce on the side

Step 13

13 To assemble, unwrap a piece of bread, leaving the foil around the exterior

Step 14

14 Hold the exposed bread against a skewer and then slide out the skewer, leaving the chicken nestled in the bread

Step 15

15 Spoon the cucumber-yogurt sauce on top and serve