Chicken Shish Kebab

Steps

1. Cut the chicken breast into 1.5-inch cubes and place in a mixing bowl.
2. In a separate small bowl, whisk together the yogurt, juice of the lemon, minced garlic, paprika, cumin, olive oil, salt, and black pepper into a smooth marinade.
3. Pour the marinade over the chicken, tossing to coat every piece. Cover and refrigerate for at least 30 minutes, or up to overnight.
4. If using wooden skewers, soak them in water for 10 minutes. Cut the red onion and red bell pepper into 1-inch chunks.
5. Thread the marinated chicken onto the skewers, alternating with the onion and bell pepper chunks.
6. Preheat a grill or broiler to medium-high heat.
7. Grill the skewers, turning every 3-4 minutes, for 12-15 minutes total, until charred in spots and the chicken reaches an internal temperature of 74°C (165°F).
8. Transfer the skewers to a platter and tent loosely with foil.
9. Let rest for 3 minutes so the juices redistribute.
10. Cut the remaining lemon into wedges.
11. Serve the skewers with a simple salad or warm flatbread and the lemon wedges for squeezing.