1/2 c plain yogurt 1/2 c olive oil 4 garlic cloves, minced 2 t dried thyme 2 t dried oregano 1 t salt 1 t black pepper 1 t cayenne pepper 4 boneless, skinless chicken breasts (about 1 1/2 pds), cut into 1 inch cubes 2 T chopped fresh basil 3 T lemon juice 2 red bell peppers, cut into 1-inch pieces 1 large red onion, cut into 1-inch pieces
Whisk yogurt, 1/4 cup oil, 3 cloves garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. cover with plastic wrap and refrigerate for 3-6 hours. whisk remaining 1/4 cup oil, remaining 1 clove garlic, basil, and lemon juice in small bowl. cover and refrigerate while chicken marinates.
remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. repeat until kebab is full.
for gas grill let grill warm up on high for 15 mins. Clean and oil grates. Grill kebabs until and sides of the chicken and vegetables are charred on the corners (about 3 minutes and side). transfer to serving plate and brush kebabs with lemon dressing from earlier.