Wash and pat dry chicken cubes. (If using chicken breast, wash and pat dry chicken and then cut into 1-inch cubes.)
Mix all the ingredients of chicken marinade in a bowl.
Add chicken and mix well and marinate chicken for a total of 45 minutes at least to 2 hours preferably. You can marinate up to 12 hours ahead and store in the fridge.
Thread the chicken on the wooden skewers. Set aside.
Heat oil in anon stick pan and place the tikka skewer. Cover the skewers with a lid and let it cook for 3-4 minutes on medium heat. Then remove lid and cook on high heat for 1-2 minutes until water dries and tikka are lightly golden. Cook in batches.
Serve immediately, or you can smoke for 2 minutes charcoal and drizzle of oil and serve.