This is going to turn into the best Kebab you've had -- on this side of Mississippi.

Start with the base of your sauce. (Read: this is why they're so good.)

Add in vinegar, sugar.

Next comes the heat and the salt -- 2 very important components.

A little pepper for good measure.

Another use for a meat pounder? Smashing garlic!

That goes in too.

Now whisk. Simple, right?

Cut the chicken into 1-inch pieces.

Like so.

On the skewers they go! And repeat.

Season this cute little guy.

And drizzle him with olive oil.

Oh, and you should have your grill all fired up. When it's hot, throw 'em on.

Basting is key -- the next few minutes will be an exercise in basting, then turning, then basting.

Then turning again.

When they look like this, they're about done!

Be ready -- your dish is going to be the best at the barbecue.