A chicken thigh recipe by Julie Van Rosendaal
Cut the chicken into 1-inch pieces and put it into a bowl or large zip-lock bag with the yogurt, olive oil, garlic, lemon juice and salt. Refrigerate for at least a few hours, or overnight.
When you’re ready to cook them, soak a handful of bamboo skewers in water for at least 15 minutes, while you preheat the grill or broiler.
Thread the chicken pieces onto the skewers (leaving some room on one end to hold them), and grill or broil for 5-8 minutes, turning as they brown, until the chicken is cooked through.