Chicken Kebabs with Peppers and Mushrooms

A yogurt marinade is the reason these kebabs stay tender even with lean breast meat; the mild acid softens the surface while the milk sugars help it brown. Cut the chicken and vegetables to roughly the same size so everything finishes together. Mushrooms go on whole because they shrink, and cherry tomatoes sit at the ends where they can blister without falling apart. A kettle grill with the lid down for part of the cook keeps the heat even.