Combine yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl. I whisk this by hand because it takes 30 seconds and you actually feel the marinade coming together. The why: yogurt's lactic acid begins breaking down chicken proteins immediately, which means more tender meat in less time.

Add cubed chicken to the marinade and stir until every piece is coated. Let it sit for at least 15 minutes while you prep vegetables—this isn't optional if you want juicy results. Tom usually checks the grill temperature during this window so nothing burns our dinner.

Cut bell peppers into 1-inch chunks and red onion into wedges, keeping sizes consistent so everything finishes together. Pat vegetables dry with a paper towel because moisture prevents browning, and nobody wants steamed peppers on grilled chicken kabobs family recipe night.

Thread chicken and vegetables onto metal skewers in an alternating pattern: chicken, red pepper, onion, green pepper, cherry tomato, repeat. Leave a 1-inch gap at each end so they don't slide off. This matters because the pattern ensures vegetables nestle against warm chicken, transferring heat and flavor between them.

Heat your grill to medium-high (around 400°F) and oil the grates with a towel dipped in neutral oil. When oil just starts smoking, your skewers go on. I always wait for that telltale sizzle because it means the exterior will caramelize before the inside dries out.

Place skewers directly on grates and resist the urge to move them for 5 minutes. Charlatan home cooks flip constantly; patient ones let heat do its job. The why: stationary skewers develop those deep grill marks that signal proper caramelization happening underneath.

Flip skewers once and cook for another 7–10 minutes until chicken reaches 165°F on an instant-read thermometer. If peppers aren't browning as fast as chicken, that's normal—just turn vegetables toward the flame side for the final 2 minutes. Lily used to hate undercooked peppers until she realized the charred edges taste nothing like raw ones.

Transfer skewers to a clean plate and let rest for 3 minutes so juices redistribute. This brief pause prevents you from biting into a dry piece, which ruins the whole experience.