Add sliced cucumber and 1 t. salt to food processor, blending until cucumbers are minced.

Add the rest of the ingredients to the food processor and blend until well-incorporated. Season to taste with salt and freshly ground black pepper.

Pat filet mignons dry with paper towels. Slice each filet into 3 equal slices lengthwise, about ½” to ¾” thickness.

Lightly flatten each filet mignon slice with the palm of your hand and place filet mignon slices into medium bowl.

In a separate small bowl, whisk together all Mediterranean rub ingredients until well incorporated.

Add Mediterranean rub and 2 T. olive oil to filet mignon slices, tossing until thoroughly coated.

Cover bowl with plastic wrap and allow to marinate in refrigerator for at least 2 hours.

Preheat grill to 450 degrees.

Remove filet mignon slices from refrigerator and skewer 2 slices lengthwise onto each wooden skewer. Allow filet mignon slices to come to room temperature, about 20 minutes.

Grill filet mignon skewers on each side, about 3 to 4 minutes each, for medium-rare doneness.

Let skewers rest for about 5 minutes.

Preheat grill to 450 degrees.

Combine all Mediterranean garlic oil ingredients in a small mixing bowl and whisk until well-incorporated.

Grill pita breads over direct heat at 450 degrees for about 45 seconds to a minute on each side, until slightly browned and grill marks are achieved.

Remove from pita breads from grill and lightly brush with Mediterranean garlic oil on both sides.

Slice each pita bread into 6 equal sized triangles and serve warm.

Place 1 Mediterranean filet mignon skewer on each plate, topping with about 2 heaping spoonfuls of tzatziki sauce.

Drizzle with 1 oz. of balsamic glaze, then top with sliced red onion and about ½ oz. of feta cheese.

Serve with grilled pita triangles.