- Preheat broiler. Line two 15x10-inch baking pans with foil. Stir together Dressing ingredients. Place Protein in a resealable plastic bag. Pour half of the Dressing over the Protein in bag. Set aside remaining Dressing. Seal bag; turn to coat Protein. Marinate in the refrigerator 30 minutes. Drain marinade from bag and discard. Thread Protein on four 10- to 12-inch skewers, leaving 1/4-inch between pieces. Thread Vegetables on four separate 10- to 12-inch skewers, leaving 1/4-inch between pieces. Arrange skewers in the prepared pans.
- Broil 4 to 5 inches from the heat until Protein is done, turning once halfway through broiling (see timings below). If needed, broil vegetables 6 to 8 minutes more or until crisp-tender. Drizzle with remaining dressing. Cover and let stand 5 minutes.
- Meanwhile, stir together Cucumber Relish ingredients. Serve skewers with relish and pita bread.
From the Test Kitchen
Zest and juice of 1 lemon; 3 Tbsp. chopped fresh oregano; 2 Tbsp. olive oil; 2 cloves garlic, minced; 3/4 tsp. salt, and 1/4 tsp. black pepper
1/2 cup pineapple juice, 1/4 cup lemon juice, 2 Tbsp. chopped fresh mint, 1/2 tsp. dry mustard, and 1/2 tsp. salt
1/4 cup lemon juice, 2 Tbsp. red wine vinegar, 2 tsp. honey, 1 tsp. kosher salt, and 1/8 tsp. each dried oregano and freshly ground black pepper
1 1/2 lb. chicken breast tenderloins or skinless, boneless chicken breast, cut into 1-inch strips or cubes (12 to 14 minutes or until no longer pink)
1 1/2 lb. skinless, boneless chicken thighs, cut into 1-inch strips or cubes (12 to 14 minutes or until no longer pink)
1 lb. lean boneless lamb, cut into 1-inch cubes (cook 10 to 12 minutes or until desired doneness)
1 lb. fresh or frozen medium shrimp in shells, peeled and deveined (cook 10 to 12 minutes or until opaque)
1 lb. fresh or frozen skinless salmon fillets, cut into 1 inch cubes (cook 8 to 12 minutes or until flakes easily)
1 lb. fresh or frozen sea scallops (cook 8 to 12 minutes or until opaque)
8 oz. Halloumi cheese, cut into 1/2-inch slices or 1 inch cubes (cook 3 to 4 minutes or until begins to soften)
2 medium zucchini, sliced 3/4-inch thick
2 medium red, green, or yellow sweet peppers, cut into 1-inch pieces
1 seedless cucumber, quartered lengthwise and cut into 1-inch slices
1 small red onion, cut into 1-inch-thick wedges
1 cup grape tomatoes
8 oz. fresh button mushrooms
1 cup chopped cucumber, 1/3 cup finely chopped red onion, 1/3 cup chopped pitted kalamata olives, 1 Tbsp. chopped fresh mint, 1 Tbsp. olive oil, 1 tsp. red wine vinegar
If using wooden skewers, soak in water for 30 minutes; drain before using.
Prepare kabobs as directed in Step 1. Grill kabobs, covered, over medium heat until Protein is done and vegetables are tender, turning once halfway through grilling. Remove kabobs to a 15x10-inch baking pan. Pour remaining Dressing over kabobs. Cover and let stand 5 minutes. Continue as directed in Step 3.