Ingredients

1 tsp crushed red pepper flakes (reduce to ½ tsp for less heat)
½ tsp cumin
⅛ tsp cinnamon
2 tsp paprika
1 c plain whole-milk Greek yogurt
2 tbsp freshly squeezed lemon juice, from one lemon
2 tbsp extra-virgin olive oil
2-½ to 3 lbs. boneless skinless chicken thighs, trimmed of excess fat and cut into 1-½-inch pieces
Zest from one lemon
5 garlic cloves, minced
Vegetable oil, for greasing the grill
1 large red onion, cut into 1-inch chunks
1-¾ tsp salt
½ tsp freshly ground black pepper

Directions

Add olive oil, paprika, yogurt, lemon zest, lemon juice, garlic, red pepper flakes, salt, pepper, cumin, and cinnamon into a mixing bowl. Stir until well blended.

Line with foil onto a baking sheet.

Use metal skewers to thread the chicken alternately with red onions. Lay the kabobs onto the prepared baking sheet.

Brush each kabob with the marinade. Make sure to coat each well. Cover the kabobs, then place them inside the fridge to marinate overnight.

Prepare and preheat the grill to medium-high.

Apply cooking spray over the grill.

Place the kabobs over the grill, then cook each side for about 15 minutes or until done. Make sure to turn them in from time to time.