In a large mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, cumin, paprika, oregano, and season with salt and pepper until smooth.

Cut chicken breasts into bite-sized cubes and add to the marinade, mixing until well-coated. Cover and refrigerate for at least 2 hours or overnight.

Soak wooden skewers in water for 30 minutes. After soaking, thread the marinated chicken onto skewers.

Preheat your grill to medium-high heat (about 400°F or 200°C) and ensure the grill grates are clean and lightly oiled.

Grill the kabobs for 4-5 minutes on each side, checking the internal temperature reaches 165°F (74°C).

Remove from grill, let rest for a few minutes, garnish with fresh parsley and lemon wedges, and serve warm.