Chicken skewers with light sauce

In a bowl, combine 2 tablespoons lemon juice, olive oil, white wine, crushed red pepper flakes, lemon zest, half the garlic, dried oregano, 1 teaspoon salt and 1/2 teaspoon ground black pepper.

Add chopped chicken and stir. Cover and refrigerate for 30 minutes.

In another bowl, combine the remaining salt, ground black pepper, garlic powder, breadcrumbs, panko breadcrumbs and grated Parmesan cheese.

Remove the chicken from the marinade, coat in the breading mixture and thread the chicken onto skewers. Drizzle with olive oil.

Preheat an air fryer to 198 degrees C (390 degrees F).

Air fryer for about 12 minutes until the chicken is lightly golden brown and crispy.

In the microwave melt butter with remaining garlic on high (about 10 seconds).

Then add the remaining lemon juice and chopped fresh parsley.

Before serving, drizzle the chicken skewers with the butter mixture.