Directions:

Cut chicken thighs into 1 inch cubes.

Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).

Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).

Thread 5 or so chicken cubes onto metal or wooden skewers and grill for a few minutes either side, just until the meat is firm (remember, they're already partially cooked by the marinade).

Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.