Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 4 (main course)servings

　　4 tablespoons fresh lemon juice

　　4 tablespoons olive oil plus additional for brushing

　　1 tablespoon finely chopped fresh oregano

　　1 garlic clove, minced

　　1 pint cherry tomatoes, halved

　　1/2 English cucumber, cut into 1/2-inch pieces

　　1/2 small red onion, thinly sliced

　　1 lb large (20 to 24 per lb) shrimp, shelled and deveined

　　2 (8-inch) pita loaves (preferably pocketless)

　　1 yellow bell pepper, sides cut off and remainder discarded

　　6 oz feta, cut into 1/2-inch cubes

　　

Special Equipment

6 (8-inch) bamboo skewers, soaked in warm water 15 minutes

　　

Step 1

Prepare grill for cooking.

　　

Make dressing:

Step 2

Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.

　　

Step 3

Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.

　　

Marinate shrimp:

Step 4

Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.

　　

Grill pitas and bell pepper while shrimp marinates:

Step 5

Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).

　　

Step 6

Grill bell pepper until just softened, about 1 1/2 minutes on each side.

　　

Grill shrimp:

Step 7

Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.

　　

Step 8

Grill shrimp until just cooked through, about 2 minutes on each side.

　　

Step 9

Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.