3 Tbs. extra virgin olive oil
Zest from 1 lemon
1 Tbs. freshly squeezed lemon juice
1 Tbs. minced fresh oregano
1 tsp. Kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. red pepper flakes
1 ½ lbs. boneless, skinless chicken thighs, cut into 1 ½ - 2 inch pieces
24 Large green olives
DirectionsCombine olive oil, lemon zest, lemon juice, oregano, kosher salt, black pepper and red pepper flakes in a large mixing bowl; add chicken pieces and toss to coat. Marinate chicken at room temperature for 20-30 minutes before grilling.
Meanwhile, if using bamboo skewers, soak for at least 30 minutes while chicken is marinating. Preheat grill or grill pan over medium high heat. Thread chicken pieces onto skewers, alternating with olives, leaving a bit of space between each for even grilling. Grill skewers for 8-10 minutes, or until juices run clear, turning at least once during grilling time, reducing heat to medium halfway through cooking time. Remove skewers from heat and let rest for 2-3 minutes. Serve as an appetizer with warm pita bread and hummus.