Chicken Souvlaki

3 lemons
2 tablespoons finely chopped fresh oregano leaves ( or 2 teaspoons dry oregano)
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
4 cloves minced garlic
Coarse salt
16 chicken tenders, about 1-1/2 pounds
Ground black pepper
2 cups Greek-style yogurt
1/2 seedless cucumber, peeled and grated
1/2 teaspoon ground cumin

If using bamboo skewers, soak in water for 30 minutes before grilling.

Preheat grill to medium high heat. To prepare the marinade, combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with a little coarse salt and add 3/4 of it to the marinade, reserving some of the dipping sauce. Add the chicken tenders to the marinade in a large zip lock bag and season with pepper. Shake marinate to coat and let stand about 10 minutes.

Thread the tenders on skewers and cook 7-8 minutes, turning once until firm and juices run clear.

While chicken cooks, combine the yogurt with the juice of the remaining lemon and reserved garlic, grated cucumber and cumin. Serve the dip with chicken.

Makes about 4 servings