Marinate the chicken for at least 4hours & up to 24hours before grilling.
For the marinade
½cupPlain Greek-Yogurt (use Saturated fat Milk for best results)
¼cupExtravirgin Essential Olive-Oil
2tbspfresh basil-leaves, chopped or 2 Tsp dried
1tbspfresh-coriander leaves or 1 Tsp dried
Spoonful of 1 lemon
1tspfresh ground black-pepper
For the skewers
3-4boneless, skinless chicken breasts, cut in to 2-inch Bits for skewers
1largered-bell-pepper, seeded & cut in to 1½-inch cubes
1mediumred-onion, cut in to 1½-inch cubes
6-8skewers (if using wooden skewers soak water for 30mins before grilling)
Combine all of the marinade ingredients in a big ziplock bag. Seal and massage the bag to combine all of the ingredients.
Insert the chicken into the tote embracing coat. Marinate for 4-24 hrs. Turn the bag once or twice while marinating.
Preheat gas grill to 400°F.
Pour marinated chicken pieces into a big strainer to eliminate the extra marinade. Thread chicken pieces on the skewers alternating with onions and peppers. Grill before the chicken is cooked , about 4mins on each side or until juices run clean.
Marinade works ideal for any sort of chicken bits out of whole boneless, skinless to bone-in thighs and thighs. Adjust grilling time for you to enable bigger bits.