Rough chop garlic then add a pinch of salt and a drizzle of olive oil over garlic. Using the flat side of the blade and gains of salt crush the rough chopped garlic into a paste.

Remove the rosemary and thyme leaves from the stem, add to the garlic paste and chop.

Transfer garlic and rosemary to a large bowl and add lemon juice, olive oil, salt and pepper. Ratio of oil to lemon juice should be 3:1. Stir to combine.

Cube chicken and add to marinade. Cover and let stand at least 30 min overnight if possible.

When ready to cook skewer chicken cubes on either metal or pre-soaked skewers. Cook on high heat on the barbeque or grittle pan.