Begin by cutting boneless, skinless chicken breasts into 1-inch cubes for even cooking. Skewer the chicken pieces onto 8 soaked wooden skewers, ensuring you don’t overcrowd them.

In a large mixing bowl, combine grated Parmesan cheese, white vinegar, extra-virgin olive oil, lemon juice, garlic powder, dried oregano, onion powder, crushed red pepper flakes, salt, and pepper. Whisk until well combined.

Carefully coat the chicken skewers in the garlic Parmesan marinade, ensuring even coverage on all sides. Cover and refrigerate for at least 30 minutes.

Preheat your grill to medium heat, about 350-375°F (175-190°C). Prepare the grilling area by ensuring the grates are clean and lightly oiled.

Once the grill is hot, carefully place the Chicken Kebabs on the grates. Grill for approximately 5 minutes on each side, until golden brown and internal temperature reaches 165°F.

Remove the Kebabs from the grill and let them rest for a couple of minutes before serving, accompanied by a fresh garden salad or grilled vegetables.