1 clove garlic
1 Tbsp olive oil (plus extra for grill)
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
8 chicken tenderloins (about 1 1/4 lb)
8 wooden skewers (soaked in water for 30 minutes
- 1. Squeeze the juice from the half-lemon into a ziptop food bag. Squeeze garlic through a press into bag (or chop). Add oil, oregano, salt and pepper. Add chicken; seal bag and turn to mix and coat. Marinate 15 minutes.
2. Brush outdoor grill or grill pan with oil; heat. Cut lemon into 8 wedges. Thread one chicken tender onto each skewer, then skewer on a lemon wedge.
3. Grill 4 minutes, turning once, until chicken is lightly charred and cooked through. Place on platter. Serve with Cucumber-Yogurt Sauce.