2lb chicken (boneless skinless tenders, breasts or thighs)
1/4 cup extra virgin olive oil
juice of 1 large lemon
6 garlic cloves
1.5 Tbsp dried oregano
1 tsp salt
1/2 tsp pepper
Cut the chicken into bite sized pieces and place in a ziploc bag. Mix all of the marinade ingredients together and pour it over the chicken. Squeeze as much air out of the bag as possible, then seal. Combine everything well by agitating the bag with your hands, then marinate in the fridge for at least 2-3 hours (or better yet, overnight).
Skewer the chicken onto metal skewers, or wooden skewers that have been soaked in water for at least 30 minutes.
Cook according to your preferred method: Grill Method: Preheat over medium high heat and grill skewers 8-10 minutes, turning occasionally. Oven Method: Preheat the oven to 450°F. Place the skewers on a baking sheet lined with a wire rack. Bake for 15 minutes, then broil for a couple more minutes. Stovetop Method: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook skewers 6-8 minutes per side.
After cooking, transfer to a serving platter and let rest for 3 minutes before serving.