Greek chicken kebabs

Combine the olive oil, oregano, garlic, chicken, lemon zest and half the lemon juice in a non-metallic bowl. Cover and place in the fridge for 20 minutes to marinate. Using 12 metal skewers, thread two pieces of chicken onto each.

Preheat a barbecue chargrill plate to medium-high. Add the skewers and onion wedges and cook, turning occasionally, for 8-10 minutes or until cooked through.

Meanwhile, combine the tomato, cucumber, radish, mint, parsley, olives, rocket and remaining lemon juice in a large bowl. Season with freshly ground black pepper.

Divide the salad among serving plates, add the chicken kebabs and chargrilled onion and serve.

TIP: You can use a chargrill pan for this recipe if you don't want to fire up the barbecue. Use a large pan and cook the chicken and onion in two batches.