Mix together the yogurt, lemon juice, minced garlic, cumin, paprika, salt, black pepper, and olive oil in a bowl until well combined. This creates a flavorful marinade that will tenderize and infuse the chicken.
Place the chicken chunks into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness and flavor development.
Preheat your grill or grill pan to medium-high heat, aiming for around 200°C (390°F). Make sure the grates are clean and lightly oiled to prevent sticking.
Thread the marinated chicken pieces and bell pepper chunks onto skewers, alternating for a colorful presentation. Leave some space between pieces for even cooking.
Place the skewers on the hot grill, cooking for about 10-12 minutes. Turn them every 2-3 minutes to develop an even char and smoky aroma, listening for sizzles and watching for golden-brown spots.
Check for doneness by ensuring the chicken is cooked through, with juices running clear and internal temperature reaching 75°C (165°F). The vegetables should be tender and lightly charred.
Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to settle, keeping the meat juicy and flavorful.
Garnish with fresh herbs or lemon wedges if desired. Serve the kebabs hot, enjoying the smoky aroma and tender bites with crispy edges.
