Wash the chicken pieces well and drain the water.

In a large bowl, add the chicken, vinegar, lemon juice, salt, black pepper, and ginger. Mix well.

Add the mayonnaise, yogurt, minced garlic, and a pinch of cumin. Add the onions, tomatoes, and bell peppers. Gently mix everything together.

Cover and refrigerate overnight. While marinating, soak wooden skewers in water until the next day to prevent burning during grilling.

The next day, thread the onions, tomatoes, and bell peppers onto the skewers, alternating with chicken pieces. Repeat until all ingredients are used. Grill at 350°F (180°C), turning as needed, until cooked through. Serve with basmati rice and fries. Enjoy!