750g chicken thigh fillets | 2 tbsp fresh oregano, finely chopped | 2 tbsp olive oil | 2 tbsp lemon juice, strained | 3 cloves garlic, crushed | 2 tsp finely grated lemon zest | 24 bamboo skewers, soaked | lemon wedges, to serve | Green Olive Dressing | ½ cup pitted green olives | 2 tbsp fresh oregano leaves | ⅓ cup olive oil
- Cut each thigh fillet into 6 long strips. Combine with oregano, oil, juice, garlic and zest in a medium bowl. Cover with plastic wrap and chill 2 hours.
- GREEN OLIVE DRESSING
- Coarsely chop 4 olives and set aside. Blend or process remaining ingredients until almost smooth. Transfer to serving bowl and top with chopped olives.
- Thread 1 strip of chicken onto each skewer. Cook chicken, in batches, on a heated, oiled grill plate (or grill or barbecue) for 2-3 minutes each side until cooked through.
- Serve chicken skewers with dressing and lemon wedges.