In a large mixing bowl, combine the yogurt, lemon juice, lemon zest, grated garlic, smoked paprika, cumin, coriander, turmeric, cayenne (if using), olive oil, salt, and black pepper. Stir until evenly combined.

Pat the chicken pieces dry with paper towels, then add them to the bowl. Toss until each piece is thoroughly coated.

Cover the bowl and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours. If marinating in the fridge, bring the chicken back to room temperature for 15 minutes before cooking.

If using wooden skewers, submerge them in cold water for at least 30 minutes while the chicken marinates.

Thread 4 to 5 pieces of chicken onto each skewer, pressing the pieces snugly together without stacking tightly.

Heat your grill to high (230 C / 450 F) and brush the grates with oil. For broiler cooking, set the rack 10 cm / 4 inches from the element.

Place the skewers on the grill. Cook for 4 to 5 minutes without moving until you see char marks and the edges look opaque. Flip and cook another 4 to 5 minutes.

Check the thickest piece with an instant-read thermometer. Pull the skewers off the heat once internal temperature reaches 74 C / 165 F.

Rest the skewers for 3 to 5 minutes before serving.

Arrange the skewers on a platter with lemon wedges, fresh herbs, and a spoonful of plain yogurt or tzatziki on the side. Serve with warm flatbread if you like.