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Add all the tare ingredients to a saucepan, bring to the boil and reduce by half until thick and glossy. Divide the tare into 2 bowls – one shallow bowl for dipping the skewers while you’re cooking them and one for serving at the table
Remove any skin from the chicken and cut into rectangular strips. Fold each strip, pushing a skewer through each side to create a domed effect. Alternate each piece of chicken with a section of spring onion and brush lightly with oil
Heat a barbecue for direct grilling. When the flames have died down and the coals are white, gently grill the chicken skewers, turning often. Once the chicken skewers are around 80% cooked, begin dipping them into the tare and returning to the grill to caramelise