To start the marinade, first crush the garlic and finely chop the oregano. In a dish large enough to marinate the chicken, add the garlic, red wine vinegar and lemon juice. Whisk in the olive oil and add the oregano, salt and pepper. Set aside.
Remove the tenderloin from the chicken breast (if attached), and trim off the tendon. Cut all of the chicken into approximately 1 1/2" -inch cubes. Place the chicken into the marinade and mix to evenly coat. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours or even overnight.
Note: Before skewering the chicken, soak the wood skewers in water for at least 2 hours (if possible).
- 3 cloves garlic
- 1 tbsp fresh oregano
- 2 tbsp red wine vinegar
- 6 tbsp fresh lemon juice (1-2 lemons)
- 4 tbsp extra-virgin olive oil
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 4 single chicken breasts
- wood or metal skewers