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Combine oil, basil, garlic, lemon zest, salt, pepper, oregano and pepper flakes in large bowl.
Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar and 1 tablespoon lemon juice; refrigerate until ready to serve.
Prick breasts all over with fork, cut into 1 ¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
Remove chicken from marinade and thread chunks onto six (12-inch) metal skewers.
Clean and oil cooking grate for grill.
For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes. When top coals are partly covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.
For gas grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave all burners on high.
Place skewers on grill and cook (covered if using gas), turning frequently, until lightly charred and cooked through, 10 to 15 minutes.
Transfer chicken to rolls, remove skewers and drizzle with mayonnaise mixture. Serve.