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

Cut chicken into bite-sized cubes and add to marinade. Coat well, cover, and refrigerate for at least 2 hours.

Soak skewers in water for 30 minutes.

Preheat the grill to medium-high heat (375°F or 190°C), ensuring grates are clean and oiled.

Thread marinated chicken onto skewers and grill for 4-5 minutes per side until the internal temperature reaches 165°F.

Remove from the grill, let rest for 5 minutes, and garnish with fresh parsley or lemon.