To the yeast mix, incorporate the yogurt and milk. Mix until smooth, by then fill the dry fixings. Blend to combine, by then dump the hitter out onto a floured surface and control with your hands until it outlines a smooth, fragile ball, around 2 minutes.Recognize the hitter in an ideal enormous bowl lubed with olive oil and spread with an ideal kitchen towel or plastic wrap. Let climb at room temperature until increased in size, around 2 hours.Warmth the olive oil in a sweeping Dutch grill over medium-high warmth. Working in clusters to keep away from clog the pot, cook the marinated chicken on all sides until cooked through and singed, around 20 minutes. Sprinkle in more oil, as required, to shield the meat from clinging to the base of the pot. Trade the carmelized meat to a plate as it completes cooking and set aside.