If using bamboo skewers, soak them in water for at least 30 minutes.
In a large bowl whisk the marinade ingredients.
Cut each chicken breast lengthwise in half and then cut each half crosswise into 2.5 to 4 centimetre pieces. Place the chicken pieces in the marinade and turn to coat them evenly.
Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
In the bowl of a food processor or blender combine the sauce ingredients and process to create a pesto-like consistency. For a thinner sauce, add a little warm water.
Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Brush the cooking grates clean. Grill the kebabs over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the centre, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.
Brush the cooking grates clean. Grill the kebabs over medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the centre, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.
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