Chicken Souvlaki with Tzatziki

Finely a great dinner; this was so easy and just delicious. I found this recipe in the July Sunset Magazine. This recipe was sent in by Lee-Ann Taylor of Stanford, CA. She won $100 and deserved every penny.
Ingredients:
2# boned, skinned chicken breasts, cut into 1 ½” cubes
¼ C EVOO
1/4C dry white wine
2 T lemon juice
2 t chopped fresh oregano leaves
4 garlic cloves (2 crushed, 2 minced)
1 t kosher salt
½ t pepper, divided
½ English cucumber, coarsely shredded
14 OZ nonfat Greek yogurt
2 t distilled white vinegar
Pita bread or I used 100% whole wheat soft tortillas
Directions:
1. Heat the grill to high.
2. Make sure the cucumber is dry. After shredding if it is wet, wring out excess liquid in a towel. Transfer to a small bowl and add yougurt, minced garlic, ¼ t pepper and vinegar. Mix until combined.
3. Mix chicken, EVOO, wine, lemon juice, oregano, crushed garlic cloves, salt and ¼ t pepper.
4. I let them sit in the marinade while Jim got the grill hot. I then threaded them on skewers, 8 metal, if making the full recipe.
5. Grill chicken, turning occasionally, until grill marks appear and meat is cooked through, 10-12 minutes.
6. Serve by placing the chicken on the pita or tortilla. Add lots of the sauce and roll up if using the tortillas.
A whole recipe serves 6-8, I easily cut it half and I ate one and Jim ate 3. The marinade kept the chicken moist and the sauce was great. We stopped at the local farmers market today and bought corn and tomatoes to accompany it. I used my usual lime/butter recipe on the grilled corn and just sliced the tomatoes.