In a small bowl mix the oil with the lemon juice, garlic and basil. Season with salt and
Slice the courgettes and aubergine lengthways into strips 5mm / 1/4in thick. Cut them crossways
about two-thirds of the way along their length. Discard the shorter length. Wrap half the chicken
pieces with the courgette slices, and the other half with the aubergine slices.
Prepare the skewers by alternating the chicken, onions and pepper pieces. Lay the prepared
skewers on a platter, and sprinkle with the flavoured oil. Leave to marinate for at least 30
minutes. Preheat the grill, or prepare a barbecue.
Grill or barbecue for about 10 minutes, or until the vegetables are tender, turning the skewers
occasionally. Serve hot.