I've been making these grilled chicken skewers for years, and they never fail to disappear at dinner parties. The combination of tender chicken thighs, bright lemon, and aromatic herbs creates something that's both elegant enough for company and simple enough for a Tuesday night. The secret is using chicken thighs instead of breasts. They stay juicy on the grill and won't dry out if you cook them a minute too long. I learned this trick from my neighbor who grew up in Morocco, where they know a thing or two about grilling meat. She taught me to marinate the chicken for at least two hours, but overnight is even better if you've got the time. What makes this marinade work is the balance of acid and oil. Fresh lemon juice tenderizes the meat while olive oil keeps it moist. I add garlic, oregano, and a touch of paprika for warmth. The key is not to overdo the lemon - you want brightness, not something that tastes pickled. These skewers are perfect for Shabbat dinner or any time you're feeding a crowd. I serve them with rice pilaf and a simple cucumber salad. The leftovers (if there are any) make excellent sandwiches the next day.