1. In a bowl whisk olive oil, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper.

2. Add chicken cubes, toss to coat, cover and refrigerate for 30 minutes to 2 hours.

3. In a shallow dish combine breadcrumbs and parmesan cheese.

4. Remove chicken from marinade and press each piece into breadcrumb mixture to coat.

5. Soak wooden skewers in water for 20 minutes, then thread coated chicken cubes onto skewers.

6. Preheat grill to medium-high heat and oil the grates.

7. Grill skewers 10–12 minutes, turning every few minutes, until chicken reaches 165°F and coating is golden.

8. Melt butter in a small pan, whisk in a squeeze of lemon juice and a pinch of garlic.

9. Brush lemon butter sauce over hot skewers, sprinkle with parsley and extra parmesan.

10. Serve immediately with lemon wedges and desired sides.

11. Air fryer adaptation: preheat to 375°F, arrange skewers in basket, cook 12–14 minutes flipping halfway and finish with lemon butter drizzle.