Heat a grill or large frying pan with a tablespoon of olive oil. Season the chicken kebabs with salt and pepper and grill or pan-fry over a moderate to high heat for 12-15 minutes or until golden brown on all sides and firm to the touch
Meanwhile, following the packet instructions, cook the linguine/spaghetti in boiling salted water. Once tender, drain in a colander, leaving a few tablespoons of the cooking liquid in the pan. Return the pasta to the pan. Add the remaining olive oil, lemon juice and zest, and torn basil leaves. Mix all the flavours among the pasta, seasoning with salt and pepper.
Divide the linguine or spaghetti between two plates or bowls; sprinkle with the crumbled feta cheese and a few extra basil leaves. Serve with the grilled chicken kebabs.