Soak the bamboo skewers in water for at least 15-30 minutes before threading to prevent burning.
Prepare the marinade: Combine the fresh parsley, cilantro, and basil in a large bowl. Combine with the remaining marinade ingredients - the dried oregano, garlic powder, ginger powder, olive oil, salt, and black pepper. Mix well to combine.
Marinate the chicken: Place the cubed chicken pieces in a separate bowl. Cover with about ¼-½ cup of the prepared marinade, fresh lemon juice, and a pinch of salt. Mix well to combine. Transfer the remaining marinade to a separate airtight container and store it in the refrigerator for up to 4-6 days.
Allow the chicken to marinate for at least 30 minutes, then add the chicken to the skewers. For best results, don’t overcrowd the skewer and leave 1 inch on one end for grabbing the skewer.
Meanwhile, turn your to medium-high. When the grill is ready, place the skewers on the grilling surface, leaving space between each skewer to ensure even cooking. Since the marinade already has oil in it, additional oil is unnecessary. Depending on the size of your chicken pieces, cook each side of your skewers for approximately 3-4 minutes (total of 12-16 minutes). With each turn baste with additional marinade. Chicken is fully cooked at 165 degrees Fahrenheit.
Check for doneness and remove skewers from the grill. If desired, serve with pita, hummus, tzatziki, and fresh veggies.