1.Trim any fat from chicken, cut chicken into 2cm thick strips. Combine chicken in medium bowl with remaining ingredients. Thread chicken onto 20 bamboo skewers. Cover, refrigerate 3 hours or overnight.
2.Cook skewers on heated oiled grill plate (or grill or barbecue) until browned and cooked through. Serve with lemon wedges, if you like.
Soak the skewers in cold water for at least an hour before using to prevent them from scorching during cooking. For optimum flavour, marinate the chicken overnight.Note