Gather your skewers, a sharp knife, a mixing bowl, and your grill or grill pan. Soaking wooden skewers in water for 30 minutes prevents them from burning during grilling.
Cut the boneless chicken thighs into uniform 2-inch cubes, ensuring they are roughly the same size for even cooking. This helps the chicken cook through evenly and stay juicy.
In a mixing bowl, whisk together the yogurt, lemon juice, smoked paprika, cumin, cinnamon, minced garlic, and olive oil until smooth. This fragrant marinade will tenderize and flavor the chicken.
Add the chicken cubes into the marinade, tossing gently to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, ideally overnight, to deepen the flavors and soften the meat.
Preheat your grill or grill pan to medium-high heat until it’s hot and slightly shimmering. Lightly oil the grates or pan to prevent sticking and help achieve a nice char.
Thread the marinated chicken pieces onto the skewers, alternating with chunks of bell pepper and onion for color, sweetness, and crunch. Leave a little space between pieces to promote even cooking.
Place the skewers on the hot grill. Cook for about 10–12 minutes, turning every 2–3 minutes to develop an even char and prevent burning. Listen for sizzling and watch for beautiful smoky grill marks.
Check the internal temperature of the chicken with a probe thermometer; it should reach 75°C (165°F). The outside should be golden with a slight char, and juices should run clear when pierced.
Remove the kebabs from the grill and let them rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and juicy in every bite.
Serve hot, garnished with fresh herbs or a squeeze of lemon if desired. Enjoy the smoky, tender chicken with the crisp vegetables for a satisfying meal.
