Cut chicken breasts into 1-inch chunks and put in a medium bowl.

Halve peppers, cut out core and seeds, and flatten gently with your palm. Thinly slice eggplant (slices should be about ¼ inch thick). Halve red onion, then cut into 1-inch chunks. Combine vegetables in large bowl.

Mince garlic cloves.

Whisk together olive oil, 3 tablespoons lemon juice, minced garlic, oregano, basil, salt, and pepper in a bowl.

Pour a little less than half the marinade into the bowl with the chicken, and the rest into the bowl with the vegetables. Stir to combine or use your hands to make sure the marinade is evenly distributed (just make sure to wash your hands with hot water and soap before going from chicken bowl to vegetable bowl).

Marinate chicken and vegetables for 20 minutes. (Vegetables can marinate longer if you like.)

While chicken and vegetables are marinating, make the yogurt sauce. Combine greek yogurt with lemon zest and 1 teaspoon lemon juice. Then stir in chopped mint, salt and pepper. Set aside.

Preheat the grill on medium-high heat.

Thread chicken and onion pieces onto your skewers, alternating chicken and onion.

Oil grill grates with vegetable oil or cooking spray.

Put the chicken kabobs and vegetables on the grill (you may need to do these in batches if they don't all fit).

Cook the chicken for 10-15 minutes, turning once or twice, until it is white throughout and comes to a temperature of 165 degrees Fahrenheit. Keep the lid down for the first 5 minutes.

The vegetables will likely need an additional 8–10 minutes—turn the grill down or move to a cooler side of the grill if they blacken before they are softened through.

Take chicken and vegetables off the grill and put on a platter to serve with yogurt sauce.

Garnish with additonal chopped mint (if desired).