Grilled chicken skewers with hummus yoghurt

1 Soak wooden skewers in cold water for 5 minutes. Mix oil, oregano and lemon zest in a large shallow dish. Add chicken to dish and toss to coat. Thread chicken chunks and capsicum alternately onto soaked skewers.

2 Heat a barbecue hotplate to high or spray a large grill pan with oil and set over a high heat. Cook chicken skewers and corn cobs, turning, for 5-6 minutes or until chicken is golden and just cooked through and corn cobs are cooked and slightly charred. Cut each corn cob in 4 pieces. Cover chicken skewers and corn to keep warm and set aside.

3 Meanwhile, blend chickpeas, yoghurt and lemon juice in a food processor until mixture forms a smooth hummus yoghurt.

4 Steam chopped spinach for 1-2 minutes or until just wilted.

5 Serve reserved grilled chicken skewers and charred corn with hummus yoghurt and steamed spinach.