We cut the chicken fillet into large cubes, we add salt and pepper and we pass 4-5 cubes through each souvlaki stick.
With the help of a multi, we turn the ingredients of the marinade into pulp, with which we fill four individual bowls, one for each person.
We leave them in the refrigerator for 30 minutes to cool.
We grill the souvlakia from both sides until they start to brown.
We serve them hot along with small dips.