• In a large bowl, stir together the yogurt, lemon juice, 1 ¼ teaspoon smoked paprika, rosemary, 1 teaspoon salt and garlic powder. Add the chicken pieces and stir to coat. Cover and marinate in the fridge for at least 1 hour and up to 8 hours.
• Place the onion and red bell pepper pieces in a medium bowl. Toss with olive oil, ¼ teaspoon salt and pepper.
• Preheat the grill to medium-high heat. If using wooden skewers, soak in warm water for at least 30 minutes. Lightly brush the grill with canola oil.
• Thread the chicken (shake off and discard excess marinade), onion and red bell pepper pieces onto 6 skewers. Sprinkle with remaining ¼ teaspoon smoked paprika and ¼ teaspoon salt.
• Grilled until the chicken is cooked through, 12 to 15 minutes, turning halfway through cooking. Serve.

To cook in the oven:

• Line a sheet pan with foil, then place a rack on top of the foil. Spray the rack with cooking spray for easier clean up. If using wooden skewers, remember to soak in warm water for at least 30 minutes so they don’t burn while the chicken cooks.
• Preheat the oven to 425 degrees F. Line up the kabobs on the rack. Bake until the chicken is cooked through, about 25 to30 minutes, turning the kabobs halfway through.