In a mixing bowl, mix the Olive Oil (1/4 cup), Lemon (1), Fresh Dill (2 tablespoon), Garlic (2 clove), Dried Oregano (1/2 teaspoon), and Salt and Pepper (to taste). Taste and adjust seasonings as necessary.
Add the marinade to the Chicken Breast (1 pound) and marinate in the fridge for a minimum of 1 hour, or up to overnight. If you do decide to marinate it overnight, add some extra oil!
If using wood skewers, soak for 30 minutes.
Place chicken on skewers. Rub the grill grate or grill pan with Canola Oil (to taste) and heat to medium-high.
Grill chicken 3-4 minutes on each side, rotating the skewers, until the chicken pieces are no longer pink in the center and fully cooked. This can easily work in your saute pan without skewers!
Peel Cucumber (1), cut in half, and sprinkle with Kosher Salt (to taste). Let it sit in a colander for 30 minutes. Rinse and pat dry with paper towel.
Cut the cucumber lengthwise and remove the seeds with a spoon. From there, cut long vertical strips, then cut into a small dice.
Combine the Plain Greek Yogurt (1 cup), cucumber, Garlic (2 clove), Lemon (2 tablespoon), and Fresh Dill (1 tablespoon). Mix. Season with salt and pepper. Taste and adjust seasonings as needed. Refrigerate until use.
Preheat oven to 450 degrees F (230 degrees C).
Wash Potato (1) and dry with paper towel. Cut off ends and the two long sides. From there, cut 1/4-inch matchsticks.
Drizzle the fries with oil then generously rub until each fry is fully coated. Season with salt and pepper.
Line baking sheet with nonstick foil and lightly drizzle with olive oil. Use your hands to rub the oil in to evenly distribute! Bake 25-30 minutes until golden brown, flipping half way through. You can easily deep fry french fries too.
To assemble, spread a spoonful of tzatiki on the center of a slice of Pita Bread (4 slice). Top with chicken, Red Onion (1), and Roma Tomato (1). Enjoy!