Souvlaki: Chicken Shish Kebab

For the Chicken:

• 1 pound boneless skinless chicken breasts
• 1 quart water cold
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 1 cup white vinegar distilled
• 1 cup extra-virgin olive oil
• 3 cloves garlic minced
• 3-4 thyme sprigs
• 1 bay leaf fresh or 2 dried leaves
• 2 rosemary sprigs
• 2 shallot sliced
• salt
• black pepper

Greek Salad: (this is the full recipe - you will only need 1/4 for the souvlaki)

• 1 onion thickly sliced, large, Spanish or sweet variety
• extra-virgin olive oil
• salt
• black pepper
• 1 iceberg lettuce thinly sliced, large head
• 1 1/2 pound fennel bulbs sliced crosswise paper-thin, whole, trimmed
• 4 bell peppers cut into thin strips, small, fire-roasted
• 24 grape tomato halved, or cherry tomato
• 3/4 pound English cucumber peeled, halved, seeds scooped out, and thickly sliced
• 8 scallions thinly sliced, whole
• 1 red onion sliced paper thin
• 1/2 cup small picked sprigs of dill, roughly chopped
• 1/2 cup parsley roughly chopped, small sprigs
• 1 tablespoon Greek oregano dry
• olive brined and/or oil-cured, pitted and halved, mixed green and black, about 50
• 16 caperberry whole

Ladolemono: (Makes about 3/4 cup. You will only need 1/2 cup of it)

• 1/4 cup lemon juice fresh
• 1 tablespoon Dijon mustard
• 1 tablespoon Greek oregano dry
• salt
• black pepper
• 1/2 cup extra-virgin olive oil

Tzatziki: (makes 1 quart - you will only need 2/3 cup)

• 1 English cucumber peeled
• 10 cloves garlic minced
• 1 cup white vinegar distilled
• 4 shallot thickly sliced
• 1 cup small picked sprigs of dill
• 2 1/2 cups Greek yogurt or labne spread
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice fresh
• salt
• black pepper

For serving:

• 4 pita bread rounds