In a medium bowl, whisk together yogurt, olive oil, lemon juice and zest, garlic, and spices.
Thread chicken and red onion onto metal skewers, leaving space between pieces.
Lay skewers on foil-lined sheet. Brush with marinade. Cover and chill 8 hours or overnight.
Preheat grill to medium-high. Grease grates well with oiled paper towel using tongs.
Grill kabobs 13–15 minutes, turning occasionally until golden and cooked through.
Transfer to a platter and serve hot with your favorite sides.
