Step 1

Cut each thigh fillet into 6 long strips; combine with garlic, oregano, rind, juice and oil in a medium bowl. Cover with plastic wrap; refrigerate 2 hours.

Step 2

To make green olive dressing; coarsely chop 4 olives; reserve. Blend or process remaining ingredients until almost smooth. Spoon into a serving bowl; top with reserved olives.

Step 3

Thread one strip of chicken onto each of 24 skewers. Cook chicken skewers, in batches, on a heated oiled grill plate (or barbecue or grill) for 2 minutes each side or until cooked through.

Step 4

Serve chicken skewers with olive dressing and lemon wedges.