In non-reactive container (glass, good ceramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap).
*Note* You should marinate the chicken for several hours in the refrigerator to get the best taste out of the chicken.
Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.
Thread onto skewers *note*.
If using wooden skewers, be sure to soak them in cold water for at least 20 minutes prior to using.
Grill over medium charcoal fire, basting and turning several times, until delicately browned.
The recipe also says you can also grill in the oven, but if you've got a charcoal grill, it works much nicer.
But if you dont have a charcoal grill; pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.
I serve this with baked pita,hummus, Kibbee, and a nice green salad with feta cheese dressing.