Prep the ingredients per the instructions above.
Make rice pilaf: Set a pot over medium heat. Add the oil to the pot and saute the onion and garlic until the onions start to soften, then stir in the rice until combined. Stir in the broth. Cook according to the directions on the package.
Make the marinade: In a bowl whisk together the ingredients for the marinade. Season with salt and pepper to taste. Set 1/3 to 1/2 of the marinade aside for the salad.
Heat a grill or griddle pan over medium heat.
Prep the chicken: Toss the cubed chicken with the marinade and season with salt and pepper. Thread the chicken, pepper, zucchini, and onion alternating each onto the skewers.
Make the salad: Mix the tomatoes, cucumber, onion, olives, and feta with the set-aside marinade. Add white vinegar to taste.
Grill the chicken on all sides, basting with the marinade throughout cooking. Cook to an internal temperature of 160°F (71°C) using a thermometer.
Toast the bread then spread it with butter.
Serve the kabob with rice pilaf, village salad, bread, and sparkling water.