Soak bamboo skewers in water for at least 30 minutes prior to cooking to avoid burning.
Cut the chicken breast into bite-sized pieces and place them in a bowl.
First, zest the lemons and squeeze out their juice. In a bowl, mix together minced garlic, olive oil, smoked paprika, cumin, and a pinch of salt and pepper. Then add lemon zest and juice and combine well.
Mix well, ensuring all pieces are coated with the marinade. Let it rest for at least 1 hour in the fridge.
Preheat the grill or a grill pan over medium heat.
Thread the marinated chicken onto the soaked skewers.
Grill the skewers for 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Serve hot with a side salad or on a bed of fluffy rice.
