In yogurt add the mustard, horseradish, crushed garlic, honey, black and red pepper, a little salt. Salt put less than usual, because further in the cooking process will be used soy sauce which is also salty.

All mix well.

Chicken fillet cut into slices, dip in the marinade and leave to marinate for 1-2 hours. That would be enough.

While the chicken is marinating, soak in water wooden skewers. This is to ensure that they are not burned in the cooking process of the kebabs.

Just before you start cooking, prepare an emulsion of soy sauce, lemon juice and vegetable oil.

All join together and bring down with a fork, whisk or silicone brush.

Remove the chicken from the marinade, remove any remains thereof with the aid of paper towels. This is an important point. I in the review wrote that the marinade of preference. Many people do not like kefir marinade because it is a sour smell or "kefir-based marinade sauce is burning, not allowing the meat to be grilled inside." The marinade did the trick, but on the surface he is not necessary, and to finally eliminate the negative effects of heat treatment kefir-based marinade sauce - we use soy-oil emulsion.

Strung chicken on skewers.

Soy emulsion were coated on all sides. Cook skewers on charcoal grill or gilevoy pan until tender. It usually takes 7-10 minutes.

Before the application is ready wrap the skewers in foil.

Bon appetit!