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

Cut the chicken breast into bite-sized cubes and add them to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours or overnight.

Soak wooden skewers in water for about 30 minutes to prevent burning. Thread the marinated chicken onto the skewers.

Preheat your grill to medium-high heat, around 400°F (200°C).

Grill the skewers for about 4-5 minutes on each side until golden-brown and the internal temperature reaches 165°F (74°C).

Let the kabobs rest for a few minutes before serving. Garnish with chopped parsley or lemon.