In a medium bowl, combine 3 tablespoons of minced garlic, juice from 2 large lemons, 4 tablespoons of olive oil, and a generous pinch of salt and pepper. Whisk until well-blended.

Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes. Place the chicken into the bowl with the marinade, ensuring all pieces are thoroughly coated. Let marinate for at least 1 hour in the refrigerator.

Soak wooden skewers in water for about 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, alternating with vegetables.

Preheat your grill to medium-high heat, around 400°F. Grease the grill grates lightly with oil to prevent sticking.

Place the skewers on the hot grill, cooking for about 10-15 minutes. Turn occasionally until chicken is cooked through and has char marks.

Remove the kabobs from the grill and arrange on a serving platter. Garnish with fresh herbs and serve alongside rice or a salad.