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In a large bowl, mix the marinade ingredients with a pinch of salt and pepper until well combined. Remove half the marinade to another small bowl, cover with cling film and chill.
Add the chicken to the marinade in the large bowl and toss to coat. Cover with cling film and chill for at least 1 hour, but preferably overnight.
Heat the grill to high. When ready, thread 3 pieces of chicken onto each skewer, folding them over so they’re skewered twice (discard the marinade). Put the kebabs on a foil-lined baking tray and grill for 10-15 minutes, turning once, until cooked. Serve with the reserved marinade from step 1 as a dip.