In a large bowl, beat olive oil together, lemon juice and zest, garlic, oregano, salt, pepper and paprika or cayenna (if you use).
Add the chicken pieces and throw well to cover. Cover and keep in the refrigerator for at least 30 minutes, up to 4 hours. Dip the wooden skewers if you use.
Film the marinated chicken on the skewers comfortably.
Heat the pan over medium heat and brush it lightly with olive oil. Grill the chicken skewers for 10-12 minutes, turning every few minutes, until the chicken is cooked and slightly charred.
If grill outdoors, heat the grid to the medium and grilled the skewers, turning, for about 10-12 minutes, until the chicken is carefully cooked.
You can also cook the skewers: preheat the grill at the top. Put the skewers on a lined and grilled pan for 10-12 minutes, turning once, until they are golden and cooked.
Transfer to a plate. Squeeze the extra lemon juice above and sprinkle with fresh oregano, if desired. Serve with tzatziki, lemon wedges, Greek salad or hot pita bread.
