Preheat the oven to 350 degrees
Prep the skewers: Soak the skewers in water for 15 minutes so they don’t burn. You can skip this step if desired.
Dice the chicken into large cubes.
Skewer the chicken: In the center of the chicken cube, gently press the skewer through, leaving about 1 inch free at the top of the skewer.
Repeat until the skewer is filled with the chicken and all the chicken has been used up.
Line a sheet pan with parchment paper (for easier clean-up). Place all the skewers on the pan and season both sides with salt, pepper and oregano.
Heat a saute pan on medium-high, add about 2 Tablespoons of oil so it coats the bottom of the pan.
When hot add the chicken skewers to the pan and sear. Leave a little space between each skewer and don’t crowd the pan. Cook in 2 batches if needed.
Flip the skewers and sear on the other side. Squeeze a good amount of lemon on top of the skewers (to taste). The skewers should be a deep golden brown color. Remove from the pan and transfer to a sheet pan.
Pro-tip: After removing the chicken, add about 2 Tbsp of water to the “drippings” and then pour the liquid over the top of the chicken before baking (so much flavor!)
Place the sheet pan in the oven and finish cooking the chicken until cooked through, about 10-15 minutes. Check with a meat thermometer if desired. Chicken should be cooked to an internal temperature of 165 degrees.
Remove and enjoy right away or let cool and use for meal prep!