In a large bowl, combine the chicken thighs with the olive oil, lemon juice, Greek yogurt, paprika, garlic powder, salt, and black pepper. Toss until evenly coated. Cover and marinate in the fridge for at least 30 minutes, or up to overnight.
If you're short on time, a quick 10-minute marinate at room temp will still add flavor.
While the chicken marinates, melt the butter in a small saucepan over medium heat. Add the finely minced garlic and cook for about 2 minutes until fragrant. Stir in the grated Parmesan cheese until melted, then add the chopped parsley, lemon juice, salt, and black pepper. Remove from heat and set aside.
Thread the marinated chicken tightly onto skewers. Discard any leftover marinade.
Grill the skewers for about 4 to 5 minutes per side, until the chicken is cooked through and slightly charred in spots.
Brush or spoon the warm garlic herb butter generously over the cooked skewers before serving.
Serve the Lemon Pepper Parmesan Chicken Skewers with lemon wedges and extra Parmesan if desired.
