Cut the chicken into 1 - 1frac12;" / 2 - 3 cm pieces.
Place them into a large bowl and sprinkle the oil, lemon's juice, garlic, salt, oregano, cumin, coriander and paprika on top. Keep in mind that freshly ground spices always taste better.
Mix everything well together then let the flavors develop in the fridge for at least 30 minutes or preferably overnight.
Thread the meat onto the skewers.
Snap the wooden skewers to the size of the pan, we use.
Heat some oil in a pan to medium to high then sear the meat until the bottom gets golden brown, about 5 minutes.
Repeat on all sides, about 5 minutes each.
Cut a big chunk of meat to check for done/ness. Low heat will ensure meat is done once seared but it will dry the meat out. Too high temperature will sear the outside too quickly while leave the inside raw. Fix the undercooked meat by lowering the temperature for the next batch and try to save the meat by covering it while cooked, until the inside is done. Using a lid will prevent heat escaping from the pan and cooks the meat faster. A kitchen thermometer comes very handy with this type of meat.
Repeat with the remaining meat. Serve with tzatziki and pita bread. Making tzatziki sauce is easy that can be done while preparing the meat but homemade pita bread, although incredibly delicious, needs a bit more time.
Enjoy!