Charcoal-Grilled Chicken Kebabs

1. Whisk yogurt, 6 tablespoons oil, 4 teaspoons garlic, thyme, oregano, salt, pepper and cayenne in large bowl.

Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours.

Whisk remaining oil, remaining garlic, basil and lemon juice in small bowl.

Cover and refrigerate while chicken is marinating.

2. Cut up peppers and onions.

3. 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 twice more, ending with 2 additional pieces of pepper; set aside.

4. Heat grill (or broiler) to medium-high.

5. Grill half of kebabs, uncovered, turning each kebab one-quarter turn every 2 minutes, until chicken, peppers and onions are lightly browned and meat is fully cooked, about 8 minutes.

Check for doneness by cutting into one piece when it looks opaque on all sides.

Remove kebabs from grill when there is no pink at center.

Transfer to serving platter and brush kebabs all over with lemon dressing. Repeat with remaining skewers and serve.