Instructions

• In a medium bowl whisk the marinade ingredients (the marinade may look slightly curdled). Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours, turning the chicken occasionally. Allow the chicken to stand at room temperature 15 to 30 minutes before grilling. 
• If using bamboo skewers, soak them in water for at least 30 minutes.
• Prepare the grill for direct cooking over medium heat (350° to 400°F).
  Prepare the grill for cooking over medium heat (400°F).
• In a large bowl whisk the vinegar, oregano, garlic, salt, and pepper. Slowly add the olive oil, whisking constantly to emulsify the vinaigrette. Add the cucumber, tomatoes, olives, and mint.
• Thread the chicken onto the skewers leaving a very small space between each piece and making sure each piece is spread as flat as possible. Grill the skewers over direct medium heat, with the lid closed, until the chicken is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread.
  Thread the chicken onto the skewers leaving a very small space between each piece and making sure each piece is spread as flat as possible. Grill the skewers over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread
  Thread the chicken onto the skewers leaving a very small space between each piece and making sure each piece is spread as flat as possible. Grill the skewers over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread