Vegetable Skewers with Grilled Chicken

Heat up grill.

Peel eggplant with a peeler, cut into 2-3 cm (approximately 1-1.5 inch) cubes and sprinkle with salt. Rinse meat, pat dry, cut into equal bite-sized cubes, season with salt and pepper. Rinse pepper, halve, remove seeds and ribs and cut into about 3 cm (approximately 1 1/4 inch) cubes. Rinse tomatoes. Rinse zucchini, quarter and cut into pieces.

Rinse herbs, shake dry, pluck leaves and chop coarsely. Mix with olive oil. Pat eggplant pieces dry with paper towels.

Thread vegetables and chicken on skewers. Peel garlic (as many as desired) and thread on skewers.

Baste barbecue skewers with herb oil and cook on hot grill for 8-10 minutes, turning once. Place on serving plates and season with sea salt. Drizzle with some olive oil to taste and garnish with fresh basil leaves. Serve.