Prepare the Chicken: In a medium bowl, combine the cubed chicken breast with olive oil, minced garlic, dried oregano, thyme, rosemary, cumin, smoked paprika, salt, pepper, and fresh lemon juice. Stir everything together thoroughly until each piece of chicken is evenly coated and glistening with the marinade.

Marinate Briefly: Cover the bowl and let the chicken marinate at room temperature for at least 15 minutes. While 15 minutes is enough for the flavours to start melding, if you have more time, feel free to marinate for up to 30 minutes in the fridge for an even deeper taste.

Thread the Skewers: Thread the marinated chicken pieces onto your prepared skewers. Aim for 4-5 pieces per skewer, ensuring they are snug but not overly compressed. The raw chicken will feel slightly tacky and aromatic with herbs.

Preheat Your Cooking Surface: Heat a large non-stick frying pan or a grill pan over medium-high heat. Add a tiny drizzle of olive oil, just enough to lightly coat the surface. You'll know it's ready when you see a faint shimmer from the oil and feel a gentle warmth radiating from the pan.

Cook the Skewers: Place the chicken skewers in the hot pan, ensuring you don't overcrowd it. Cook for 3-4 minutes per side, turning them every few minutes. You're looking for a beautiful golden-brown crust to form on all sides, and the chicken inside should be opaque and firm to the touch, releasing a fragrant, cooked aroma. An internal temperature of 74°C (165°F) indicates they are fully cooked.

Rest and Serve: Once cooked, transfer the skewers to a plate and loosely tent them with foil. Let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring the chicken remains incredibly tender and moist. Serve immediately with warm pittas, a generous dollop of tzatziki, and your favourite fresh toppings like chopped tomatoes, cucumber, and red onion.