Remove excess fat, skin, and bone from your chicken thighs. Cut the chicken into small, but uniform pieces. 

Dice the raw garlic cloves.

Zest and juice your lemon, and add to the diced garlic and remaining dry ingredients, and olive oil. Mix well and then add your chicken. I like to store the marinading chicken in a zip-top bag in the refrigerator. I recommend you allow the chicken to marinate for at least 30-45 minutes. 

When you’re ready to cook the chicken, place it on skewers keeping pieces of the same size together. 

I used a Lodge Sportsmall grill to cook my chicken skewers. It is a small cast iron grill that is portable and great for grilling. You can find the grill here. I used Jealous Devil Onyx Binchotan Charcoal because a relatively small amount burns very hot and clean.

Cook the skewers, turning regularly until it is brown on all sides and reaches an internal temperature of 165o degrees. 

Once the chicken has reached an internal temperature of 165o, remove it from the grill and let rest for 5-7 minutes before serving.

You can serve still on the skewer, or remove it from the skewer before serving.