In a bowl, whisk together the balsamic vinegar, soy sauce, oil, garlic and lime zest and juice. Add the cubed chicken, mix well, then cover and marinate in the fridge for at least 2 hours, or preferably overnight.
Soak twelve wooden skewers for 30 minutes in a shallow dish of water. This helps to prevent them from burning and stops them absorbing juices from the chicken. Alternatively, use metal skewers.
For the dipping sauce, place all the ingredients in a small saucepan and heat gently, stirring frequently, until the sugar has dissolved. Simmer gently for 5 minutes, then remove from the heat and leave to cool.
Remove the chicken from the marinade and thread onto the skewers. Place under a preheated hot grill or on a hot, ridged grill pan and cook for about 10 minutes, brushing the kebabs after 5 minutes with the leftover marinade mixture, to keep the chicken moist. Turn the kebabs occasionally so that the chicken becomes tender and slightly charred all over.
Arrange the chicken kebabs on a warmed platter. Pour the dipping sauce into a small bowl and serve straight away with lime wedges to garnish and squeeze over, if liked.
*These kebabs also work well using lean pork steaks, cut across the grain into thin strips and threaded onto skewers, concertina-style. *A simple tabbouleh salad makes a good accompaniment. Put 75g bulghur wheat into a heatproof bowl and cover with double its volume of boiling water. Soak for 20 minutes, drain thoroughly, then stir in some chopped cucumber, tomatoes and red onion. Toss in French dressing and plenty of chopped fresh mint or parsley.