Backyard Shrimp, Chicken & Veggie Kebabs

Rinse shrimp* under cold water, then pat dry with paper towels; place in a medium bowl. Pat chicken* dry with paper towels. Cut into 1-inch cubes; place in a second medium bowl. To bowl with shrimp, add remaining garlic, lemon zest, juice from one lemon wedge, and a drizzle of oil. Season with salt and pepper and toss to coat. Let marinate, stirring occasionally, at least 5 minutes. To bowl with chicken, add Cajun Spice Blend, juice from one lemon wedge, a drizzle of oil, and a pinch of salt; toss to coat. Let marinate, stirring occasionally, at least 5 minutes.

To bowl with zucchini and tomatoes, add a large drizzle of oil, Turkish Spice Blend, and juice from one lemon wedge. Season generously with salt and toss until evenly coated. To bowl with reserved garlic, add mayonnaise, 1 tsp water, and a pinch of salt and pepper; whisk to combine.

Thread seasoned veggies onto skewers, alternating zucchini and tomato (we used 4-5 skewers). Thread marinated shrimp onto skewers (we used 5-6). Thread marinated chicken onto skewers (we used 3-4).

Add kebabs to grill. (TIP: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill shrimp kebabs until browned and cooked through, 2-3 minutes per side. Cook chicken kebabs until lightly charred and cooked through, 3-5 minutes per side. Cook veggie kebabs until browned and tender, 3-5 minutes per side. Transfer to a large serving platter.