“This is party food with a great summer vibe – it even works well as a starter. Cooking the wings in the oven takes the pressure off and ensures that they’re cooked perfectly, while finishing them off on the barbecue means you’ll get those lovely crisp edges. ”
Pick the oregano leaves, reserving a few smaller ones for garnish. Peel the garlic, deseed and roughly chop the chillies, finely grate the zest of 1 lemon and place in a pestle and mortar. Add a pinch of sea salt and pound to a paste.
To make the dressing, squeeze the juice of the zested lemon into a bowl, add 2 tablespoons of oil, season with salt and black pepper and put in the fridge until needed.
Place the chicken wings and prawns on a tray and rub all over with half of the oregano paste, making sure you get it into all the nooks and crannies. Cover and leave to marinate in the fridge overnight.
Soak the wooden skewers in water before use – this will prevent them from catching on the barbecue.
When you're ready to cook, preheat the oven to 160ºC/325ºF/gas 3, then prepare the barbecue.
Carefully place the chicken wings onto the wooden skewers; start at the wing tip and push the meat onto the skewer. Do the same with the prawns; start with the head, pushing the skewer all of the way along the body. Pop the prawns back into the fridge.
Place the chicken wings on a large baking tray and cook for 1 hour, or until cooked through.
Cut the courgettes into 3cm chunks, then slide them onto the remaining skewers. Drizzle with 1 tablespoon of oil and season with salt and pepper.
Remove the dressing from the fridge and let it come up to room temperature.
When the coals of your barbecue are glowing and the flames have died down, place the skewers on the grill and cook until golden – this should take about 3 minutes on each side.
Serve on a platter, drizzle with the dressing and sprinkle over the reserved oregano. Serve with lemon wedges.