In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.

Toss the chicken pieces in marinade, cover, and let rest at room temperature for 30 minutes (or refrigerate up to 2 hours).

Meanwhile, soak six wooden skewers in water for 20 minutes to prevent burning.

Thread chicken cubes evenly onto skewers, leaving a little space between each piece.

Preheat grill to medium-high heat (about 400°F). Oil grates lightly.

Grill skewers 4–5 minutes per side, turning once, until chicken registers 165°F at center and has nice grill marks.

Transfer to a platter, sprinkle with parsley, and serve hot.