Cut the chicken thighs into cubes (try to make 4 cubes of each tight) and place them in a metallic, ceramic or glass bowl.
Cut the garlic cloves in halves and add them to the chicken. Squeeze the lemon and grate the zest. Add both to the bowl.
Sprinkle with salt, pepper and oregano. Mix well and add sparkling mineral water. Cover the bowl and place it in the refrigerator. Marinate for 4 hours.
After the meat has been marinated, wrap each cube of chicken with some bacon. Cut the slices of bacon in half or use more bacon if prefered.
Skewer each bacon-wrapped chicken cube onto a wooden or metal skewer, making sure to weave it through both the bacon and the chicken
Place your Souvlaki Cotobacon sticks on a greased grill or grilling pan (use some extra bacon or lard for greasing prevent sticking) and grill one side for approximately 3 minutes. Turn the Souvlaki back over and bake from the other side. Continue to flip until the bacon is caramelized and crispy and the chicken is cooked.