Cut the chicken into cubes (2.5 cm) and put in a deep bowl. In a separate bowl mix all of our spices and add to the chicken. Drizzle the chicken with the yogurt and mix well. Cover and leave for 2 hours, preferably in the refrigerator overnight (I left overnight).

Thread the chicken pieces on wooden skewers (pre-soaked).

Put the skewers on the preheated grill, and sauté until tender, or to release the juice (be sure to turn while cooking). Serve with salad and garnish.

I really liked the marinade, unusual. The part we did on the grill pan, the part in the oven, so - on the grill turn out much juicier and tastier than in the oven (oven dry). If you decide to do in the oven, then marinate in the marinade, not the breast and thighs, or wings, or the chicken (in General, any part of the chicken except the breast, the breast still love when they are fried, or grilled). Again, the marinade is excellent!