Start by grabbing a medium mixing bowl. In the bowl, combine the Greek yogurt, olive oil, paprika, cumin, cinnamon, and crushed red pepper flakes for that touch of heat. Next, add lemon zest and juice, salt and pepper, along with the minced garlic. Blend these ingredients until you have a rich, creamy marinade that smells heavenly!

Now, in a large mixing bowl, or directly in a zip-top bag, add the chicken pieces. Pour the marinade over the chicken, making sure all pieces are generously coated. This is where the magic happens! Cover the bowl or seal the bag and refrigerate the chicken. For best results, allow it to marinate for at least 8 hours, but overnight is ideal for max flavor.

Once marinated, it’s time to prep for the grill. First, line a baking sheet with aluminum foil for easy cleanup. Thread the chicken pieces onto your metal skewers, alternating each chicken piece with chunks of red onion to add sweetness and texture. Make sure to leave some space between the pieces; overcrowding the skewers can hinder proper cooking. You should aim for 6-8 skewers based on the amount of chicken.

Before you start grilling, make sure to take a moment and let your skewers hang out. Cover them with foil and let them rest in the fridge while you preheat your grill to medium-high heat.

To prevent your kabobs from sticking, take a wad of paper towels, dip it lightly in vegetable oil, and use tongs to carefully rub the oil over the grill grates. This will help create a non-stick surface for your kabobs.

Once your grill is ready, place the skewers on it. Let them cook for about 13 to 15 minutes, turning occasionally until the chicken is golden brown and cooked through. You might want to use a metal spatula to gently lift the kabobs if they stick a bit.

When done, transfer the kabobs to a serving platter and watch them disappear. You’ll want to show them off because they look just as good as they taste!