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I prefer boneless thighs or breasts. The thighs have more moisture and flavor IMHO:
For the future if you prefer here is a great set of skewers and great for many dishes: These are the ones I have settled on:
Here are the skewers used in a different manner:
Note that these "Persian" skewers come at different widths. I typically use the wide ones (the one in the link Richard posted) for ground beef (see the recipe in Richard's post) and the medium ones for chicken. It all depends on how big and thick the chicken pieces are.
I prefer metal skewers for chicken and ground beef because the heat from metal cooks the meat from inside as well. I am reluctant to use them for shish-kebab (for exactly the same reason!).