In a large plastic bag, combine 4 skinless, boneless chicken breasts, 1 tablespoon of lemon zest, 1/4 cup of lemon juice, 1 1/2 cups of white wine, 1/4 cup of olive oil, 2 large cut red onions, 2 tablespoons of coriander seeds, 3 crushed garlic cloves, and 2 tablespoons of grated ginger.
Seal the bag and refrigerate for at least 30 minutes. For better flavor, marinate all day.
Drain the chicken and vegetables, discarding the marinade.
Cut 4 red potatoes and slice 2 small zucchinis.
Thread the chicken, potatoes, zucchini, and 100 grams of shiitake mushrooms onto wooden skewers, alternating the ingredients evenly.
Grill the kebabs for about 15 minutes, basting occasionally with olive oil and turning every few minutes to cook all sides evenly.
Ensure the chicken and potatoes are cooked through.
Serve the kebabs with couscous.