- 4 tablespoons fresh lemon juice
- 4 tablespoons olive oil plus additional for brushing
- 1 tablespoon finely chopped fresh oregano
- 1 clove garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, cut into 1/2-inch pieces
- 1/2 small red onion, thinly sliced
- 1 pound 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 ounces feta, cut into 1/2-inch cubes
- Prepare grill for cooking.
- Make dressing: 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.
- Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
- Marinate shrimp: 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: 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).
- Grill bell pepper until just softened, about 1 1/2 minutes on each side.
- Grill shrimp: 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.
- Grill shrimp until just cooked through, about 2 minutes on each side.
- 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.