Chicken Souvlaki

Cut three lemons in half crosswise (if the top and bottom of a lemon are its poles, you'll want to cut through the equator). Using a citrus reamer or press (if you have one), squeeze the juice into a large bowl or a shallow baking dish. If you don't have a reamer, squeeze the juice into a small strainer to remove the seeds. Editor's Tip: For even more flavor, you can zest the lemons before cutting and squeezing them, and add the zest to your marinade or to your tzatziki. Here's how to zest a lemon three different ways.

Whisk the olive oil, garlic, oregano, and salt and pepper into the lemon juice. Add the chicken to the marinade, and toss to coat. Cover and refrigerate the chicken for one hour. Editor's Tip: If using wooden skewers, soak them for at least 30 minutes before grilling. Start that process while the chicken marinates.

Drain the chicken, and discard the marinade. Thinly slice the remaining lemons. Alternately thread the chicken pieces and the lemon slices onto 12 metal or soaked wooden skewers.

Grill the kebabs, covered, over medium (or broil them 4 inches from the heat in an oven), turning the skewers occasionally, until the chicken is no longer pink, about 10 minutes. If you have a thermometer, you're looking for the center of the cubes to reach 165°F.

Serve the skewers with pita bread, tzatziki and toppings such as red onion, tomato, cucumber slices and sprigs of dill.