Super-Easy Greek Chicken Souvlaki

In the bowl of the food processor, purée the garlic and basil into a fine paste. Stop the processor, scrape it down, add a splash of olive oil, and purée again. Transfer the paste to a large bowl. (Alternatively, you can simply roughly chop the garlic and basil.)

Cut chicken into roughly 1- to 2-inch pieces. Transfer it to the bowl with the garlic-basil paste. Season chicken all over with kosher salt and pepper to taste — a good rule of thumb is 1 teaspoon (or slightly less) of kosher salt per pound of meat. Crumble oregano (about a teaspoon or two) over top. Add a splash of olive oil. Toss to coat. Cover bowl and transfer to the fridge to marinate for at least two hours if possible. If you don’t have space for a big bowl in your fridge, you can use a ziplock bag.