Alabama-Style Chicken Kebabs

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Sauce
1 1/2 cup mayonnaise
1/2 cup apple cider vinegar
1/4 cup granulated sugar
1 tablespoon sambal oelek (or more if you can handle it..I used two!)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, mashed or put through a press
Whisk all ingredients together. Cover and refrigerate. (Sauce can be made well ahead of time.)
Kebabs
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Four 12-inch skewers (if using wood, soak them in water for at least 30 minutes to prevent burning)
Salt, pepper, and olive oil
The sauce

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Cut the breast halves into 1 1/2 inch cubes and thread them on the skewers. Season the kebabs with a little salt and pepper and drizzle with a little olive oil. Light your grill to medium heat and oil the grates well.
Reserve 1/2 to 3/4 cup of the sauce for dipping.
Place your kebabs on the grill and start lightly basting and turning until the chicken is done. (Be careful not to burn!) Serve them up with a little of the reserved sauce on the side.