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Add olive oil, balsamic vinegar, oregano, garlic powder, lemon zest and juice, and a couple pinches of salt and pepper to a measuring cup. Whisk together until well combined.
Add chicken tenders to a shallow bowl or baking dish. I used the middle size dish from this set of 3 baking dishes. Pour marinade over them, toss to coat, and nestle the chicken into the marinade.
Cover with saran wrap and place in the fridge to marinate for 30 minutes.
Heat a grill pan or grill over medium high heat. Brush with olive oil.
Thread marinated chicken onto the wooden skewers.
Sauté chicken for 2-4 minutes per side or until a dark golden brown crust has formed and the chicken is cooked through and the internal temperature reaches 165 degrees.
Cook in 2-3 batches depending on the size of your pan.
Serve with yogurt sauce, lemon wedges, and crumbled feta cheese. Enjoy!