Greek Chicken Skewers

Steps

1. In a mixing bowl, whisk together 2 tablespoons olive oil, the juice and zest of the lemon, minced garlic, dried oregano, 1/2 teaspoon salt, and the black pepper.
2. Cut the chicken breast into 1-inch cubes and add to the marinade, tossing to coat every piece. Cover and let marinate at room temperature for 15-20 minutes.
3. If using wooden skewers, soak them in water for 10 minutes to keep them from scorching on the grill. Cut the red onion into 1-inch chunks.
4. Thread the marinated chicken onto the skewers, alternating with red onion chunks and whole cherry tomatoes, leaving a small gap between pieces so each side can brown.
5. Heat a grill or grill pan over medium-high heat and brush the grates with the remaining 1 tablespoon olive oil.
6. Grill the skewers, turning every 2-3 minutes, for 10-12 minutes total until the chicken is charred in spots and reaches an internal temperature of 74°C (165°F).
7. While the skewers cook, dice the cucumber and toss it in a small bowl with a pinch of the remaining salt.
8. Transfer the skewers to a platter and let them rest for 3 minutes so the juices settle.
9. Scatter the cucumber alongside the skewers, crumble the feta cheese over the top, and finish with a squeeze of any remaining lemon juice and a final crack of black pepper.
10. Serve warm, straight off the skewers.