Whisk together the Greek yogurt, olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, salt and cayenne in a large bowl.

Add the chicken cubes and turn to coat every piece.

Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.

If using wooden skewers, soak them in water for 20 minutes so they do not scorch.

Thread the chicken onto the skewers, leaving a little space between each cube so heat reaches all sides.

Heat a grill or grill pan to medium-high heat.

Lay the skewers on the grill and cook for 4 to 5 minutes per side, turning once, until grill marks form and the chicken no longer looks pink at the center.

Check doneness with a meat thermometer inserted into the thickest piece; it should read 165°F.

Rest the skewers on a platter for 3 minutes.

Squeeze lemon wedges over the top and scatter with parsley before serving.