Grilled chicken skewers in Greek yogurt marinade

Make the marinade: parsley, fresh oregano, garlic, Dijon mustard, plain Greek yogurt, lemon juice, salt and olive oil.

Cut the chicken breast into large chunks, not too small or they dry out.

Add to a bowl with the marinade and more olive oil; mix well with clean hands, cover and refrigerate several hours.

Thread on metal skewers (soak bamboo skewers a few hours ahead).

Grill a few minutes per side on well-preheated, lightly oiled grates so they do not stick; serve over arugula with a little lemon.