Step 1 Soak wooden skewers in cold water for 5 minutes. Mix olive oil, dried oregano and lemon zest in a large shallow dish. Add chicken to dish and toss to coat. Thread chunks of chicken and capsicum alternately onto soaked skewers.
Step 2 Heat a barbecue hotplate to high or spray a large grill pan with olive oil and set over high heat. Cook chicken skewers and corn cobs, turning, for 5–6 minutes, or until chicken is golden and just cooked through, and corn cobs are cooked and slightly charred. Cut each corn cob into 4 pieces. Cover chicken skewers and corn to keep warm and set aside.
Step 3 Meanwhile, blend chickpeas, yoghurt and lemon juice in a food processor until mixture forms a smooth hommous yoghurt.
Step 4 Steam chopped spinach for 1–2 minutes, or until just wilted.
Step 5 Serve reserved grilled chicken skewers and charred corn with hommous yoghurt and steamed English spinach.