Kebabs

Ingredients:
2 1/5 pounds of boned chicken breasts, cut in 1 1/2-inch chunks
2 1/5 pounds of pork butt, cut in 1 1/2-inch chunks
2 1/5 pounds of boned leg of lamb, cut in 1 1/2-inch chunks
3 tablespoons of Greek oregano (rigani) or dried oregano
3 teaspoons of salt
1 teaspoon of pepper
6 tablespoons of olive oil
1 tablespoon red wine vinegar
Zucchini cut into wedges
Yellow squash cut into wedges
sweet red pepper, stem and seeds removed, cut in chunks
green bell pepper, stem and seeds removed, cut in chunks
yellow bell pepper, stem and seeds removed, cut in chunks
white onion, cut in wedges
tomato, cut in wedges (or cherry tomatoes, cut in half)
3 tablespoons of olive oil
juice of 1 lemon

Preparation:
Rinse the pieces of meat thoroughly (separately) to remove any debris, and drain for 15 minutes.
Combine the oregano, salt, and pepper in a small bowl. Transfer the meat to separate bowls. Sprinkle the meat with the seasonings (the pork needs a little more than the chicken and lamb). Add 2 tablespoons of oil to each bowl of meat, and 1 tablespoon of red wine vinegar to the pork. Use hands to mix and coat all pieces of meat.
Thread skewers - one type of meat on each skewer (I use 12" metal skewers):
Put two pieces of meat on the skewer and slide down to 2 inches from the handle end of the skewer.
Add a vegetable piece, another piece of meat, and continue, alternating vegetable pieces, until within 2 inches of the end of the skewer. Or you can make them all meat or all veggie
A piece of meat goes on last.
Use the meat to hold the vegetable pieces firmly so they don't fall off during cooking.
Cover and refrigerate skewers for at least one hour before cooking. (They can be marinated as long as 24 hours before cooking.)

Mix 3 tablespoons of olive oil with the lemon juice and brush the skewers just before cooking.
Grill over medium coals and brush with oil and lemon mixture a couple of times while cooking. The chicken will cook the fastest, then the lamb, and the pork will take the longest to cook thoroughly.

Serve with tazaki - recipe below.

16 ounces (2 cups) of thick Greek yogurt or plain low fat yogurt
4 to 10 cloves of garlic, finely chopped (or your taste preference)
1/2 cup of diced or grated cucumber (remove seeds)
1 tablespoon of olive oil
2 teaspoons of lemon juice

Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!