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Combine yogurt, parsley, cilantro, chives, garlic powder, and salt. Stir well to combine. Refrigerate until ready to use.
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Cut chicken breasts into bite sized pieces. Toss with ½ cup of the harissa. Refrigerate 30 minutes, or up to overnight.
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Once you’re ready to cook, thread the chicken onto skewers. Depending on the size of your skewers, you will need 3-5 skewers. You don’t want to crowd the chicken.
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Heat grill to medium-high heat.
Place chicken skewers on grill. Cook until chicken is cooked through, turning a few times, about 10-12 minutes total. Serve with herb yogurt dipping sauce. Enjoy!
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Recipe source: greens & chocolate | http://www.greensnchocolate.com/