1/4 cup olive oil
2 T lemon juice
2 cloves garlic, minced
1 T dried oregano
1/2 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts (cut into bite-size pieces, if desired)

Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.

Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.

Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Stacy's Notes: Made March 2016 with two chicken breasts for us. Did not cut into bite size pieces and thread on skewers, Tim just grilled the breasts whole outside and we cut up into pieces when cooked. I served the meat in pita pockets with store-bought tzatziki sauce, sliced red onion, kalamata olives and feta cheese. Also made pita mozz pockets on the side. Take pita pockets and put slices of block mozzarella cheese inside and wrap in foil. Grill outside or place in toaster oven until cheese has melted.