Mix the lemon juice, zest, olive oil, Schwartz Garlic, Oregano and white wine vinegar together. Add the chicken and season. Cover and refrigerate for at least 2 hours.
Thread the chicken onto skewers, alternating with a quarter slice of lemon. Cook under a pre-heated grill for 10-15 minutes, until cooked or char grill.
Mix the gremolata ingredients together. Place the remaining marinade in a saucepan and boil for 2 minutes to reduce to a syrupy consistency.
Pour over the chicken and sprinkle with gremolata before serving.
