Directions :

1. To assemble the kabobs:
2. Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).
3. In a small bowl or measuring cup, add olive oil, garlic, basil, rosemary, and thyme and stir to combine.
4. Organize the skewers, zucchini ribbons, and chicken in a line for assembly. Building one skewer at a time, stack two zucchini ribbons and roll them tightly together, pushing all the way down the skewer. Add a cube of chicken.
5. Repeat with additional zucchini ribbons (two rolled together) and cubes of chicken until the skewer is full, then repeat with additional skewers until all zucchini and chicken have been skewered.
6. Arrange skewers on a rimmed baking sheet or in a baking dish. Brush or drizzle marinade over the skewers, then season generously with salt and pepper (I use at least 1 teaspoon kosher salt and ½ teaspoon black pepper) and red chili flakes, if using.
7. To grill the kabobs:
8. Preheat grill over medium-high heat for 10 minutes and clean and oil grates. Grill the skewers directly over high heat for 5 minutes. Turn the skewers over, transfer to indirect heat, and continue cooking until an internal thermometer inserted into the thickest part of the largest piece of chicken reaches 165 degrees, about 3 to 5 minutes longer.
9. While the skewers are grilling, brush the cut-side of each lemon half with olive oil. Add to the grill, cut-side down, and grill until golden brown, about 2 to 4 minutes.
10. To serve, arrange skewers on a platter and garnish with fresh parsley. Nestle grilled lemon halves, cut-sides up, among the skewers.