Chicken Souvlaki Kebabs with Tzatziki

• In a large bowl, toss tomatoes, cucumbers, sliced onion, bell pepper, olives, dressing, salt, and pepper until combined. Set aside.

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, half the oregano, salt, and pepper (you’ll use the rest of the Fry Seasoning and oregano later). (For 4 servings, spread potatoes out across entire sheet and roast on top rack for 20-25 minutes.) Roast on top rack for 12 minutes (you’ll add more to the sheet then).

• While potatoes roast, pat chicken dry with paper towels; cut into 1-inch cubes. • In a second large bowl, combine chicken, onion wedges, 2 TBSP olive oil (2 TBSP for 4 servings), lemon zest, remaining Fry Seasoning, remaining oregano, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4), and pepper. • Carefully thread chicken and onion wedges onto skewers, alternating ingredients as you go (we made 4-6 skewers; 8-12 for 4). • Once potatoes have roasted 12 minutes, remove sheet from oven. (For 4, leave potatoes roasting; arrange skewers on a second baking sheet and roast on middle rack.) Carefully arrange kebabs on opposite side of sheet. Roast on top rack until potatoes are browned and tender and chicken is cooked through, 10-15 minutes more.

• Meanwhile, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. Turn off heat; transfer to a plate.