Cut the chicken breasts into 1-inch pieces. Place the chicken pieces in a freezer bag or bowl and set aside.
Add the Greek yogurt and olive oil to a medium size bowl adding zest of one of the Jaffa Seedless Lemons, then the juice of all 4 lemons. Crush the garlic and add to the marinade with the oregano, salt and black pepper and stir.
Pour half of the marinade in with the chicken pieces and reserve the other half of the marinade for basting.
Marinate the chicken for 30 minutes or up to 3 hours in the fridge
Prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
If using wooden skewers, prepare them by soaking in water for 10 minutes. Thread the chicken on the skewers ending with a wedge of lemon if you wish.
Grill the chicken, basting the kebabs with the reserved marinade and turning often until cooked through, about 10-15 minutes or until the chicken juices run clear.
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