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1
Prepare grill for cooking.
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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.
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3
Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
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4
Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl.
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5
Stir in shrimp until well coated and marinate at room temperature 10 minutes.
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6
Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper.
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7
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).
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8
Grill bell pepper until just softened, about 1 1/2 minutes on each side.
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9
Add remaining tablespoon oil to shrimp and toss to coat.
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10
Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding.
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11
Season shrimp with salt and pepper.
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12
Grill shrimp until just cooked through, about 2 minutes on each side.
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13
Break pitas into bite-size pieces and coarsely chop bell pepper.
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14
Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.
