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1
To start the marinade, first crush the garlic and finely chop the oregano. In a dish large enough to marinate the chicken, add the garlic, red wine vinegar and lemon juice. Whisk in the olive oil and add the oregano, salt and pepper. Set aside.
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2
Remove the tenderloin from the chicken breast (if attached), and trim off the tendon. Cut all of the chicken into approximately 11/2-inch cubes.
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3
Place the chicken into the marinade and mix to combine. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours or even overnight.
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4
Prior to cooking, make sure to soak the wood skewers in cold water for at least 2 hours.
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5
To cook the chicken, preheat your grill to medium-high or turn your oven to 375u00b0 degrees Fahrenheit.
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6
Slide 3 or 4 pieces of meat onto each skewer. If grilling the chicken, first lightly oil the grill by dipping a paper towel into a bit of vegetable oil.
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7
Place the skewers onto the hot grill and let cook for about 3 or 4 minutes, seasoning with a bit of salt and pepper.
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8
When the chicken lifts easily from the grill, it's ready to be flipped. Let cook on the other side until the chicken is fully cooked through, which should take another 3 to 4 minutes.
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9
If baking in the oven, cook for about 10 minutes, turning once, or until cooked through.
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10
When done, place onto a platter, drizzle with a bit of extra-virgin olive oil and serve with tzatziki.
