Cut chicken in small pieces, about 4 centimeter cubes.
In a medium bowl whisk all the ingredients together. Add chicken, there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least two hours to 24 hours.
Fire up the grill.
Thread chicken on skewers, about five pieces per skewer. Do not throw away the leftover marinade.
Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken. Grill until chicken is cooked through.
For the olive and sundried tomato relish:
Mix all ingredients in a bowl, season with salt and pepper.