Add some zest to your next summer cookout with these lip-smackingly good Lemon and Oregano Chicken Skewers. If you don't have a grill, or your too scared to operate it (raises hand), you can also pop them under the broiler and they will be just as amazing, if not a little less charred.
Add oregano, parmesan, garlic, almonds and salt and pepper to the bowl of a food processor and pulse until the mixture is slightly combined.
With the processor still running, slowly stream in the olive oil until the mixture becomes smooth.
Add in the lemon juice and combine.
Cut the chicken into bite sized pieces (about 1 inch long) and throw into a large gallon sized ziplock bag. Add in the lemon and pesto mixture and as much olive oil as needed to make the pesto 'spreadable'. I used about an extra 1 tbsp.
Massage the pesto into the chicken until well coated. Pop the ziplock bag containing the chicken into the fridge and allow to marinate for at least an hour, up to overnight.
Remove the chicken from the bag and thread onto skewers (if you are using wooden skewers remember to soak them in water for about 30 mins before using).
Cook on a preheated grill at 450F for about 4 mins on each side. Alternatively, pop them under a broiler at high heat and cook for 4 mins each side. Sprinkle with some crumbled feta and chilli flakes. Serve and enjoy.