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 pepper1/2 cup pineapple juice, 1/4 cup lemon juice, 2 Tbsp. chopped fresh mint, 1/2 tsp. dry mustard, and 1/2 tsp. salt1/4 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 thick2 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 tomatoes8 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.