Rinse the chicken fillets thoroughly with cold water and pat dry with paper towels. Then cut them into longer pieces so they can be skewered more easily
Drizzle the pieces with a little oil and salt, mix well, and then skewer them with wooden or bamboo skewers
Place the kankan in a plastic bag, add the skewers, and shake well so that the spices are evenly distributed over all the meat
Place on a hot grill (charcoal, gas, or electric grill), brush with a little oil and grill for about 15 minutes on all sides until the meat is cooked through.
Serve with your choice of side dish and enjoy hot!