Method

• 1.
  Using a mortar and pestle, pound oregano, garlic, chilli, lemon zest, 2 tbs oil and a pinch of salt flakes to a paste.
• 2.
  Place chicken wings and prawns on a tray and rub all over with half the paste. Cover and chill remaining paste until needed. Cover and chill chicken wings and prawns overnight to marinate.

• 3.
  The next day, preheat the oven to 160°C. Grease a large baking tray and line with baking paper.
• 4.
  Thread each chicken wing onto a skewer, straightening as you do. Thread prawns onto skewers, tail to head, then place on a tray and chill until needed.
• 5.
  Transfer chicken skewers to prepared tray and roast for 1 hour or until cooked.
• 6.
  Meanwhile, thread zucchini onto skewers, alternating colours, and place on a tray. Drizzle with remaining 1 tbs oil and set aside.
• 7.
  To make the dressing, stir lemon juice through reserved paste.
• 8.
  Heat a barbecue or chargrill pan to high heat. Grill all skewers for 3 minutes each side or until grill marks appear on chicken, prawns are cooked through and zucchini is tender.
• 9.
  Transfer skewers to a platter, drizzle with dressing and scatter with extra oregano. Serve with lemon wedges.