Summer has finally arrived and naturally it’s time to dust off the cobwebs your barbeque and get grilling. A Great way to enjoy the sun with good, healthy food are these spicy chicken kebabs, served with zingy gremolata and toasted pitas. The recipes serves two, multiply the quantities for a larger crowd. INGREDIENTS: - 400g pack chicken breast pieces - Grated zest and juice of 1 lemon - One tsp ras al hanout (from the spice section of major supermarkets) - 100g baby courgettes, cut on the diagonal into 2cm pieces - 100g red and yellow cherry tomatoes on the vine - One small garlic clove - Small handful each fresh basil and fresh flatleaf parsley - Four white pitas  METHOD: 1. Put the chicken in a bowl, add half the lemon zest and half the lemon juice, the ras al hanout and 2 tbsp olive oil, season well and mix together. 2. Slide the chicken pieces onto metal skewers, alternating with the courgettes and tomatoes. Brush with more marinade, then griddle on a smoking hot griddle for 8-10 minutes until cooked through. 3. Meanwhile, make the gremolata. Whizz together the garlic, herbs, 3 tbsp olive oil and the remaining lemon zest and juice. 4. Griddle or barbecue the pittas for 1-2 minutes until warmed through. Serve the skewers with the gremolata, griddled pittas and some tzatziki, if you like. Tip: To barbecue the kebabs, preheat your barbecue in the usual way until it reaches the correct temperature. Cook the kebabs, turning from time to time, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the kebabs are placed. Remove the kebabs and set aside. Source: delicious. magazine