Add the chicken, lemon juice, and olive oil to a big bowl. Coat by tossing. 30 minutes of refrigeration undercover.
Warm up the grill.
Cut the chicken into 1-inch pieces after removing it from the marinade. Throw away the used marinade. On four wooden skewers, alternate the chicken and red onion.
Until the chicken is crispy and has achieved an internal temperature of 165°F, grill the skewers for 5 to 7 minutes on each side.
Place the chicken, onion, and skewer into the pita and add the tomatoes on top. Apply the remaining skewers to this process three more times. 2 teaspoons of Hidden Valley Original Ranch Cucumber Dressing should be drizzled over each pita.
Any leftovers should be promptly refrigerated in a shallow container. Throw away any food that has been out for more than two hours (or 1 hour if temperatures exceed 90F).
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