3/4 cup plain greek yogurt
6 tablespoons olive oil
4 teaspoons minced garlic
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 1/2 teaspoon kosher salt
freshly ground black pepper, to taste
pinch cayenne pepper
6 boneless, skinless chicken breast halves, cut into 1" cubes
3 red bell peppers, stemmed, seeded & cut into 1" pieces
2 large red onions, quartered & sliced into 1" pieces
Place in cubed chicken in a large resealable bag, or storage container.
Whisk the yogurt, oil, garlic, thyme, oregano, salt, pepper & cayenne in a mixing bowl. Pour over the chicken, stir & chill for 3-4 hours.
Remove the chicken from the marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, and 2 pieces chicken. Repeat twice.
Prepare a grill: Preheat on high for 15 minutes. Clean & oil the grates. Lower the heat to medium-heat & grill the kebabs, uncovered for 10-12 minutes. Rotate them several times while cooking. Remove when the chicken is cooked through & the center is no longer pink.
Transfer to a platter & serve.