Remove seeds and cut bell peppers into even sized pieces, (not too small otherwise the peppers will slide off the skewer) cut zucchini into 1 inch slices. Cut baby eggplant in half and quarter them lengthwise. Cut onions into 6-8 even wedges each. Place all vegetables in a large bowl.
In a small bowl, mix together the lemon juice, olive oil, garlic, rosemary, salt and pepper, and mix well. Pour the mixture over the vegetables and stir well to coat.
Preheat the barbecue. Sprinkle on salt and pepper onto chicken breasts and cook on the grill for 5-10 minutes on each side or until cook. Place on a platter to cool and cut into cubes.
Combine all vegetables onto the skewer and cook on the grill for 2-4 minutes until slightly charred. Serve with pita bread and enjoy!