Prep all kabob vegetables per instruction above.
Prep chicken: In a bowl, mix the oil, lemon juice, garlic powder, and oregano. Prep the chicken per instruction above and add to the bowl. Season with salt and pepper and toss until fully combined. Set aside.
Preheat a grill or grill pan on medium heat.
Prep caprese salad: Prep mozzarella, tomato, and basil per instruction above.
Prep skewers: Thread the chicken, zucchini, peppers, and onion onto the wooden skewers, alternating each ingredient.
Brush one side of the bread with the marinade.
Cook skewers: Grill the skewers on one side until nicely charred then brush with any remaining marinade, grill on the other side to an internal temperature of 160°F (70°C) using a thermometer.
Lightly grill the bread, brushed side down, until golden brown. Then set aside.
Make caprese salad: On a plate, alternate the mozzarella and tomato. Season with salt and pepper. Drizzle with oil and balsamic glaze. Sprinkle with basil.
Make the spritzer: Mix all ingredients together.
Serve: Enjoy the kabobs with bread, caprese salad and lemon mint spritzer (over ice if desired).