You can’t have a barbecue without succulent skewers!
Pop the garlic, ginger and yogurt into a mixing bowl a long with the passata, one tablespoon of oil and the chicken seasoning. Mix until combined.
Cut the chicken into bite-sized cubes, add to the bowl, season with salt and toss until coated. Cover with clingfilm and leave in the refrigerator for two hours.
Thread the veg and chicken on to the skewers, drizzle with oil and they are ready to go on the barbecue until cooked all the way through!