Submerge wooden skewers in cold water for 30 minutes to saturate the wood fibers and prevent combustion during the grilling process.

In a non-reactive mixing bowl, combine the olive oil, dry ranch seasoning, grated parmesan cheese, minced garlic, and black pepper to form a thick marinade paste.

Incorporate the chicken cubes into the marinade, ensuring a uniform coating on all surface areas; allow to marinate for 15 minutes at room temperature.

Preheat the outdoor grill to medium-high heat, targeting a surface temperature of 400 degrees Fahrenheit.

Thread the seasoned chicken pieces onto the prepared skewers, leaving approximately 0.25 inches of space between each piece to ensure adequate airflow and even heat distribution.

Place skewers on the grill grates and sear for 12 to 15 minutes, rotating 90 degrees every 3 to 4 minutes to achieve consistent browning and an internal temperature of 165 degrees Fahrenheit.

Remove skewers from the heat source and allow to rest for 3 minutes before garnishing with chopped parsley and serving.