Turkish-Style Grilled Chicken and Vegetable Skewers

In a large bowl, combine the yogurt, minced garlic, olive oil, oregano, smoked paprika, salt, and black pepper. Mix well.

Add the cubed chicken thighs to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

Thread the marinated chicken and cut vegetables (red bell pepper, green bell pepper, red onion) alternately onto metal or pre-soaked wooden skewers.

Preheat a grill to medium-high heat. Place the skewers on the hot grill.

Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).