Cut the chicken breast into bit-sized pieces, gather them in a bowl and add the tomato paste, the minced garlic and a few tablespoons of extra virgin olive oil. Stir with a spoon to dress the chicken with the marinade, cover with plastic wrap and refrigerate for a few hours.

When you are almost ready for dinner, take the chicken out of refrigerator and prepare 8 skewers, alternating chicken pieces and pitted black olives. Bring to room temperature and grill on a hot pan, until golden on each side.

Sprinkle with salt and drizzle with extra virgin olive oil.