Gather all ingredients.

Whisk oil, vinegar, garlic, lemon juice, garlic salt, mint, salt, basil, oregano, and pepper together in a bowl; pour into a resealable plastic bag.

Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking to redistribute chicken every 6 to 8 hours.

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. When you are ready to cook, remove chicken from marinade, shake off excess, and thread onto skewers. Discard remaining marinade.

Cook skewers on the preheated grill, turning every 3 minutes, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve hot and enjoy!