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Soak 8-10 wooden skewers in water for 30 minutes to prevent burning.
In a medium bowl, combine 2 tbsp sumac, 1 tbsp smoked paprika, 2 minced garlic cloves, ¼ cup olive oil, 2 tbsp lemon juice, a pinch of salt, and black pepper.
Add 1.5 lbs of chicken chunks to the bowl and toss to coat evenly; marinate for at least 20 minutes at room temperature for deeper flavor.
Thread the marinated chicken onto the soaked skewers, leaving a small space between pieces for even cooking.
Preheat a grill or grill pan to medium-high heat, about 400°F.
Place the skewers on the grill and cook for 5-6 minutes per side, turning once, until internal temperature reaches 165°F and edges are slightly charred.
Remove from heat and let rest for 3 minutes to keep juices locked in.
Serve immediately with extra lemon wedges or over a bed of greens.