This recipe is best with metal skewers – if using wooden skewers, soak them in water to help prevent burning.
Chicken breast proteins are more fragile than red meat proteins, thus requires less marinating time – over-marinated chicken will become tough.

Ingredients:
1.5 to 2 pounds leg of lamb, approximately 1 inch cubes
OR
1.5 to 2 pounds beef stew meat, approximately 1 inch cubes
OR
1.5 to 2 pounds chicken breast filets
2/3 cup olive oil
1/3 cup fresh lemon juice
1 tbsp white wine vinegar
3 garlic cloves, crushed
1 tbsp dried oregano leaves, not ground
2-3 bay leaves, crumbled
salt and pepper to season

Directions:
1. Place lamb, beef or chicken in a large zip-lock bag.
2. Mix all other ingredients in a bowl, and pour into bag of lamb, beef or chicken.
3. Seal the bag leaving as little air as possible; toss around to coat.
4. Let marinate in fridge (24 hours for lamb/beef or 3 - 4 hours for chicken), tossing around occasionally.
5. If using wooden skewers, soak them in cold water for at least 2 hours to help prevent them from burning. For metal skewers, spray with non-stick spray.
6. Put meat on skewers; the number of skewers you will need will depend on the number of pieces you want to serve per portion.
7. Grill skewers over a medium to medium-high heat turning occasionally until done, approximately 10-20 minutes depending on the temperature of your grill.
8. Serve warm, still on skewers, on a bed of rice, and tzatziki for dipping.