Place the chicken cubes in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, chopped garlic, herbs, salt, and pepper to create the marinade.
Pour the marinade over the chicken, tossing to coat each piece evenly. Cover the bowl with plastic wrap.
Let the chicken marinate at room temperature for 15 minutes, allowing the flavors to infuse and the meat to tenderize.
Preheat your grill or grill pan over high heat until shimmering hot, around 220°C / 430°F. Lightly oil the grates or pan to prevent sticking.
Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.
Place the skewers on the hot grill, cooking for 4-5 minutes per side, until golden brown with some charred spots and juices run clear.
Use tongs to turn the skewers gently, ensuring even searing without piercing the meat.
Check the internal temperature with a probe — it should reach 75°C / 165°F — and confirm the chicken is cooked through with a slight char on the edges.
Remove the skewers from the grill, letting them rest for 3 minutes to allow the juices to redistribute.
Serve the skewers hot, garnished with fresh herbs and lemon wedges for an extra pop of flavor.
