2 Tblsp chopped fresh oregano
1/2 tsp red pepper flakes
1/4 olive oil
2 cloves garlic, chopped
2 or 3 chicken breasts
skewers for grilling
Zest your lemons into a mixing bowl, and then juice those lemons into the same bowl. Add in your oregano, pepper flakes, olive oil, garlic and a healthy pinch (1/2 tsp or more) of kosher salt. Whisk until it emulsifies.
Slice chicken breasts into “tenders” by first removing the tenderloin on the inside. Then cut the breast in half lengthwise and lop off the two tails. Cut the remaining lobe in half lengthwise or depthwise, using your judgment, so you end up with about 7 tenders of more or less equal size for each breast. Put these tenders in a one gallon plastic bag, add the marinade you just made, smoosh around, seal it and stuff it in the refrigerator for an hour (I recommend putting the plastic bag into a bowl “just in case,” but if you like to live dangerously, salmonella-wise, you can skip that part.
If you use bamboo skewers, soak ’em. If you use metal, get ’em out of the drawer. Prepare your grill. Skewer your chicken. Grill them for five minutes on each side until done.
Easy. When I make it for my family, I serve it with warm pita wedges, kalamata olives, hummus, baba ganoush, slices of red onion, tomatoes, cucumber, maybe some feta cheese for those who like it. And I make up some tahini sauce, which is really easy if you buy the paste in the store–be sure to add some lemon juice to your tahini!