Use vinegar to tenderize chicken, but don't exceed 2-3 tablespoons per cup of yogurt—excess acidity can make the meat mushy and overly acidic.

Marinate chicken for 4-8 hours maximum; the vinegar begins breaking down proteins effectively at this window, preventing the meat from becoming stringy if left too long.

Whisk vinegar into yogurt slowly to create a stable, creamy marinade that coats chicken evenly and prevents separation of liquids during marinating.

Pat marinated chicken dry before threading onto skewers—this removes excess vinegar liquid and allows better charring and caramelization on the grill.

Reserve a portion of the marinade and reduce it on the stovetop with added spices to create a glossy finishing sauce that adds depth without the raw vinegar bite.