In a medium bowl whisk together 1 cup plain yogurt, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground coriander, 1 tsp salt and 1/2 tsp black pepper until smooth.

Marinate chicken

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 30 minutes still adds flavor.

Soak skewers

If using wooden skewers, submerge them in water for at least 30 minutes before threading to prevent burning. Metal skewers do not need soaking.

Assemble & Grill (or Broil/Pan)

Preheat and assemble

Preheat grill to medium-high (about 400°F / 200°C). If using an oven, preheat the broiler and position rack 6–8 inches from the heat. Thread the marinated chicken onto the skewers, leaving a little space between pieces so heat can circulate. Optionally alternate with bell pepper and red onion pieces.

Oil grates

Brush the grill grates or a grill pan lightly with oil (use tongs and an oiled paper towel) to reduce sticking.

Cook chicken

Place skewers on the grill and cook for 3–4 minutes per side, turning once, until an instant-read thermometer inserted into the center reads 165°F (74°C) and the chicken has a light char. Total grill time typically 8–10 minutes depending on piece size. If broiling, broil 3–4 minutes per side on a rimmed sheet pan until browned and cooked through. If pan-searing, cook in a hot oiled skillet 3–4 minutes per side.

Rest

Remove skewers from heat and let rest 3–5 minutes so juices redistribute.

Dipping Sauce & Finishing

Prepare sauce (optional)

Combine 1/2 cup plain yogurt, 2 tsp mayonnaise, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped parsley in a small bowl. Stir until smooth and chill until serving.

Garnish & serve

Arrange chicken skewers on a platter with lemon wedges. Sprinkle chopped parsley over the skewers and serve with the yogurt dipping sauce alongside.