In a large mixing bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper. Cut chicken breasts into 1” (2.5cm) square pieces. Add chicken to marinade. Cover and refrigerate for 2 hours or overnight.
If using wooden skewers, soak for 30 minutes. Remove the chicken from the marinade reserving some for basting. Thread chicken pieces onto skewers. Oil grill or grilling pan and cook over medium-high heat to start. Grill for approximately 5 minutes on each side, basting with the marinade. Chicken is cooked when the internal chicken temperature is 165°F/74°C. Reduce heat if required.
Remove from skewers and serve with warm pita, tzatziki, chopped tomato, cucumber, onion and Kalmata olives.
In a large mixing bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper. Cut chicken breasts into 1” (2.5cm) square pieces. Add chicken to marinade. Cover and refrigerate for 2 hours or overnight.
If using wooden skewers, soak for 30 minutes. Remove the chicken from the marinade reserving some for basting. Thread chicken pieces onto skewers. Oil grill or grilling pan and cook over medium-high heat to start. Grill for approximately 5 minutes on each side, basting with the marinade. Chicken is cooked when the internal chicken temperature is 165°F/74°C. Reduce heat if required.
Remove from skewers and serve with warm pita, tzatziki, chopped tomato, cucumber, onion and Kalmata olives.
