Peel and mince the garlic to a puree with a pinch of salt. Pick the oregano leaves and mix with the olive oil.
Cut the chicken breast into small pieces. Coat in the marinade and then feed onto skewers. Allow 2 skewers per person.
Place the skewers in a tray and into he fridge to marinate for 30 minutes or overnight if possible.
When ready to cook, heat a char-grill until very hot and season the chicken with salt and black pepper. Grill the skewers on both sides for 3-5 minutes or until the chicken is cooked through.
Preheat the oven to 200'C.
Cut or tear the bread into chunks. Drizzle with olive oil and bake for 15 minutes until crunchy.
Peel the tomatoes using a tomato peeler. Cut into quarters and then place in a bowl and season with salt to extract the juices.
Finely dice the chilli and garlic. Pick and shred the basil leaves.
Place the peppers onto a baking tray and drizzle with olive oil. Place in the oven for 20 minutes until blackened. Remove from the oven and whilst the peppers are still hot place them in a heat proof bowl and cover with cling film. Allow the peppers to cool and this will loosen the skin. When the peppers are cool enough to handle remove the skins and the seeds and cut the flesh into slices. Add to the bowl with the tomatoes.
Make the dressing whisk together the red wine vinegar and garlic and add 4 tablespoons of olive oil. Season with salt and pepper. Pour half of the dressing over the chunks of bread and pour the rest over the peppers and tomatoes. Add the chilli, capers, olives and basil to the peppers and the chopped tomatoes.
Place a pile of the panzanella salad in the middle of a plate, add a few rocket leaves and top with the chicken skewers. Finish with a drizzle of any remaining dressing and the chunks of bread soaked in dressing.
«A great dish for a BBQ. As a vegetarian alternative, replace the chicken with halloumi cheese.»