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

Cut your chicken into bite-sized cubes and add them to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours.

Soak wooden skewers in water for 30 minutes, then thread the marinated chicken cubes onto them.

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

Place the skewers on the grill, cooking for 4-5 minutes on each side until the chicken reaches an internal temperature of 165°F (74°C).

Remove from the grill and allow the kabobs to rest for a few minutes before serving.