In a medium bowl, combine 1/2 cup plain yogurt, minced garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth.

Marinate

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, allow at least 30 minutes for the yogurt to tenderize the meat.

Skewers & Vegetables

Prepare skewers and veggies

If using wooden skewers, soak them in water for 30 minutes to prevent burning. While chicken marinates, cut the red bell pepper into 1-inch pieces and the red onion into wedges about 1-inch wide. Leave cherry tomatoes whole and pat all vegetables dry.

Assemble skewers

Preheat grill or broiler to medium-high (about 400°F / 200°C). Thread chicken pieces onto skewers, leaving a small gap between pieces so heat circulates. Alternate chicken with red pepper, onion, and cherry tomato so each skewer has a mix. Make 4 skewers total, distributing ingredients evenly.

Brush and season

Lightly brush the assembled skewers with 1 teaspoon olive oil and season the vegetables with a pinch of salt and pepper.

Finish & Serving

Grill or broil

Place skewers on the preheated grill or under the broiler on a foil-lined pan. Grill 3–4 minutes per side, turning once or twice, until exterior is charred in spots and internal temperature of the chicken reaches 165°F (74°C). Total cook time will be about 10–12 minutes depending on heat and piece size.

Rest

Remove skewers from heat and let rest on a plate for 3–5 minutes to allow juices to redistribute.

Garnish and serve

Transfer skewers to a serving platter. Sprinkle chopped fresh parsley over the skewers, serve with lemon wedges and optional dipping sauce on the side. Each skewer counts as one piece; serve 4 skewers as 4 pieces.