October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!

To preface this, I absolutely love anything Mediterranean. A culinary tradition based around soft cheeses, crusty breads, true olive oil and fresh tomatoes; southern European staples epitomize my taste.

Yes, the combination of meat, feta, tomatoes and pita is all too reminiscent of Americanized Greek cuisine, but with homemade marinades and yogurt sauce this chicken souvlaki is simply refreshing comfort.

The recipe calls for a long list of ingredients but they're well worth it. I often double everything and make a heaping batch that lasts for several meals. It's just that good.

Ingredients:
Pita bread
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup Kalamata olives, pitted
1 1/2 tsp. dried oregano
1 1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
2 1/2 tsp. red wine vinegar
1 tbl. fresh lemon juice
5 tbl. extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tbl. minced fresh dill

Directions:
Heat oven to 200° F. Wrap the bread in foil and place in oven. In a medium bowl, combine the tomatoes, onion, Feta, and olives. Combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Add 4 tablespoons of the oil and whisk together. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Layer the tomato mixture, yogurt sauce and chicken breast inside pita and you're set to go.