Place garlic into a container with lid and sprinkle with salt. Add lemon juice, paprika, coriander and cumin and mix well. Add chicken, cover the container and shake to coat. Place in the fridge and marinate over night.
The next day, preheat the barbecue to a medium temperature (if using charcoal, allow the coals to burn down to white with no flame).
Thread chicken onto skewers and brush with marinade.
Barbecue on all sides for about 12 minutes until no longer pink in the centre. Serve hot or cold.
Soak the skewers in cold water for 30 minutes prior to threading the chicken as this will make them easier to work with and will prevent burning on the barbecue.