|Boneless chicken breasts||1 Pound, skinned (500 Gram)|
|Cooked mediterranean prawns||8 (King)|
|Olive oil||4 Tablespoon|
|Lemon juice||1 Tablespoon|
|Lemon rind||1 Teaspoon, grated (Marinade:)|
|Onion||1⁄2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
1. Mix all the marinade ingredients together in a small bowl.
2. Cut the chicken into bite-size pieces and put in to a bowl with the prawns and bay leaves. Pour over the marinade and leave in the refrigerator for at least 1 hour.
3. Preheat the grill. Lift the chicken, prawns and bay leaves out of the marinade with a slotted spoon, reserving the marinade. Cut the courgettes (zucchini) and yellow pepper into 2.5cm (1 inch) pieces. Thread the courgettes (zucchini), pepper, prawns, bay leaves and chicken alternately on to 4 long skewers.
4. Brush the kebabs liberally with marinade and cook under the hot grill for 7-10 minutes, until the chicken is cooked through, turning once and basting frequently with the marinade.