1. Preheat the oven to 400°F (200°C). If your oven has an air fryer setting, this works wonderful for this recipe, then you can set the temperature to 390°F (180°C). Prepare a rimmed baking sheet by lining it with parchment paper (or aluminum foil) for easy clean up. Place a baking rack on top of the parchment-lined sheet. I recommend using a baking rack for this recipe to ensure the chicken cooks evenly and achieves a nice color on all sides.
2. Trim excess fat off boneless skinless chicken thighs and cut each chicken thigh in half.

3. In a large bowl or dish, combine chicken pieces with the marinade ingredients: lemon juice, oil, garlic powder, salt, paprika, and black pepper. If time allows, marinate for at least 30 minutes to let the flavors meld.


4. Use metal skewers or wooden skewers to thread about 4 pieces of marinated chicken onto each skewer. Transfer the skewers to the prepared baking sheet with a rack.

5. Bake chicken kebabs for 10 minutes, then flip and bake for an additional 7-10 minutes or until the internal temperature of the chicken reaches 165°F (74°C) as measured by a meat thermometer. Cooking time may vary depending on your oven.

6. While the chicken is baking, prepare the sauce. In a small saucepan, heat ghee (or butter), add grated garlic and crushed red pepper flakes, cook for about a minute.

Remove from heat and stir in Parmesan cheese and chopped parsley.

7. Once the chicken skewers are done, use a silicone brush to generously coat them with the garlic Parmesan sauce. Enjoy!