Lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts, then cut the chicken into thick strips.
Put the chicken strips in a non-metallic bowl and add the remaining ingredients. Mix well, then cover and leave to marinate in the refrigerator for 5–10 minutes.
Thread the chicken strips on to 8 skewers and cook under a preheated medium-hot grill for 4–5 minutes on each side or until the chicken is cooked through. Garnish with rosemary, and serve immediately with lemon wedges.