First make the marinade for the meat. Peel the garlic and chop very finely. Mix the garlic with the chilli paste, cumin seeds, salt, pepper, white wine vinegar and olive oil. Then wash the chicken, pat it dry and cut into dice of approx. 2 cm. In a bowl, stir the meat into the marinade and cover. Leave in the fridge for at least 2 hours, ideally overnight, so the flavours can steep. Stir every now and then so that the marinade is evenly distributed around the meat cubes.
After marinating, take the meat pieces out of the bowl and leave to drain a little. Meanwhile, soak the wooden skewers in water for approx. 15 minutes. This way they will not burn so quickly and it will be easier to take the meat off them.