Let's cook.
In a large bowl, combine the yogurt, minced garlic, olive oil, paprika, dried oregano, 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 for best flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat your grill to medium-high heat.
Thread the marinated chicken and cut vegetables (red bell pepper, green bell pepper, red onion) alternately onto the skewers.
Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
Remove from the grill and let rest for a few minutes before serving.
Save this recipe so you can find it again.