Prep chicken: In a bowl, mix the oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and pepper and toss until fully combined.

Prep all other ingredients per instructions above.

Rice: In a saucepan, combine rice, water, tomato paste, olive oil, dried oregano, salt, and black pepper.

Cook according to rice package instructions. Fluff with a fork when done. Garnish with fresh parsley if desired.

Garlic Sauce: In a small bowl, mix Greek yogurt, olive oil, minced garlic, lemon juice, salt, and black pepper. Set aside.

Heat a grill or griddle pan over medium heat.

Thread the chicken, zucchini, peppers, and onion onto the wooden skewers, alternating each ingredient.

Grill the chicken on all sides, basting with any remaining marinade throughout cooking. Cook to an internal temperature of 160°F (71°C) using a thermometer.

Grill the Halloumi: If using a grill, brush the grill grates with oil, then add the halloumi. If not using a grill, heat a grill pan over medium-high heat. Once hot, drizzle in a tsp of oil and add the halloumi. Cook, turning once, until marks appear and the cheese is warmed throughout, about 1 minute per side.

Grill the pita on both sides until golden brown. Then quarter or cut into wedges.

Mix together the ingredients for the sparkling lemon water.

Serve kabobs over rice with pita, garlic sauce, grilled halloumi, and lemon sparkling water. Enjoy!