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Cut the chicken into 1 inch cubes and put into a large, shallow nonmetallic dish. Put the remaining ingredients except the parsley in a bowl and whisk together. Pour the marinade over the chicken cubes and toss the meat in the marinade until well coated. Cover and let marinate in the refrigerator for 8 hours or overnight, tuning the chicken 2-3 times if possible.
If using wooden skewers or toothpicks, soak the skewers in cold water for about 30 minutes to help prevent them from burning and the food sticking to them during the cooking. If using metal skewers, lightly brush with oil. Preheat the broiler or grill pan. Remove the chicken pieces from the marinade, reserving the remaining marinade, and thread an equal quantity chicken on to each prepared skewers. Leave space between each piece.
Brush the broiler rack or grill pan with a little oil. Add the kabobs and cook, turning frequently and brushing the reserved marinade halfway through the cooking for 15 minutes or until browned on all sides, tender and cooked through. Serve hot, sprinkle with chopped parsley for garnish.
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