Sliced green onions and crushed chilies (optional)
In medium bowl, combine beer, honey, tamari or soy sauce, oil, garlic, orange zest, cumin, and paprika. Whisk together until blended.
Cut boneless chicken breasts into 1 inch cubes. Stir chicken cubes into marinade until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Soak wooden skewers for at least 30 minutes before threading chicken. Thread 4 to 5 chicken cubes onto each skewer. Reserve marinade.
Grease barbecue grill and preheat to medium-high. Grill chicken kebabs for 5 to 8 minutes, turning several times and brushing with remaining marinade. Chicken is done when meat thermometer placed in thickest portion of meat reads 165 F.
Transfer to platter and drizzle with lemon juice. Scatter parsley and cilantro over top. Garnish with lemon wedges, as well as green onions and crushed chilies if using.
Per serving: 178 calories; 20 g protein; 4 g total fat (1 g sat. fat); 19 g total carbohydrates (15 g sugars, 0 g fiber); 316 mg sodium