Method:
1 Combine chicken, oregano, garlic, chilli and 1 tsp olive oil in a bowl. Set aside for 5 minutes.  Thread the chicken onto bamboo skewers. 
2 Heat a char-grill pan over medium heat, add chicken skewers and cook for 3-4 minutes turning or until cooked through. 
3 Halve the cucumber lengthways and remove the seeds then coarsely grate into a sieve placed over a bowl, sprinkle with salt and press through sieve to remove excess liquid. Combine grated cucumber, yoghurt, mint and garlic in a bowl and season to taste. Spoon into a ramekin and serve with chicken skewers.