Preparation

• Start by preparing the yogurt marinade. Mince the garlic and add it to a large zip-top bag. Grate the zest of the lemon and then juice it, adding both to the bag. Chop the fresh parsley and also add it to the bag. Mix in the yogurt, kosher salt, paprika, and red pepper flakes if using. Seal the bag and massage it lightly to blend everything together.
• Next, cut the chicken into 1-inch pieces and add them to the marinade in the bag. Seal the bag again and massage it to ensure that the chicken is well coated. Let it rest at room temperature for 30 minutes or refrigerate it to marinate for up to overnight.
• Prepare your grill by heating it to medium-high. If you're using wooden skewers, soak them in water during this time.
• Now, thread the marinated chicken onto the skewers, placing 6 to 8 pieces on each. Make sure to leave a little space between the chicken pieces. Transfer the skewers to a rimmed baking sheet.
• Once your grill is ready, clean the grates and lightly oil them with a paper towel dipped in some vegetable oil. Place the skewers on the grill, making sure they are in a single layer. Cover the grill and cook for 4 to 5 minutes until grill marks form and the chicken can easily be lifted off. Flip the skewers and continue grilling for another 4 to 5 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F.
• Finally, garnish the kebabs with additional parsley and serve them hot.