For the chicken skewers: Cut the meat into small cubes and put in a bowl.

Puree the onions, tomatoes and herbs in a blender.

Add the oil, yogurt and vinegar and mix well.

Season with salt and pepper and pour the marinade over the chicken.

Refrigerate for a minimum of 2 hours.

Remove the leaves from the bottom half of the rosemary sprigs and thread 2-3 pieces of chicken onto each one.

Cook for approximately 5’ minutes on each side so that they remain juicy.