Greek Chicken Kebabs with Radish, Cucumber, and Feta Salsa - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) red wine vinegar
• 1 to 1 1/2 Tbsp (15 to 22 mL) dried oregano leaves
• 2 to 3 garlic cloves, minced
• 1/2 tsp (2 mL) sea salt
• 2 skinless, boneless chicken breasts, cut into small pieces
• 1 red onion, coarsely chopped
• 4 radishes, thinly sliced
• 1 small English cucumber, seeded and coarsely chopped
• 1/2 cup (125 mL) crumbled feta cheese
• 1/4 cup (60 mL) each chopped parsley and mint
• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 tsp (10 mL) red wine vinegar
• 4 pitas (optional)