Prepare the ingredients as instructed above.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced onion and sauté until translucent. Stir in the garlic and cook for 30 seconds until fragrant. Add the rinsed rice and chicken broth. Cook according to package directions until the rice is tender. Season with salt and pepper to taste.

In a bowl, combine olive oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and black pepper, and toss until evenly coated.

Make the garlic sauce: In a food processor, blend olive oil, garlic cloves, lemon juice, salt, and black pepper until smooth. Set aside. (for a less pungent flavor boil the garlic in water for 5 minutes prior to processing).

Heat a grill or griddle pan over medium heat. Thread the chicken onto skewers, alternating with onion, zucchini, and bell pepper. Grill on all sides, basting with any remaining marinade. Cook to an internal temperature of 160°F (71°C).

Grill the pita on both sides until golden. Cut into quarters or wedges.

In a bowl, combine cucumber, tomato, red onion, and Kalamata olives. Drizzle with olive oil and lemon juice. Season with garlic powder, oregano, salt, and black pepper. Toss gently and top with crumbled feta cheese.

In a blender, add banana, maple syrup, vanilla extract, and cold milk. Blend until smooth and creamy.

Serve kabobs over rice pilaf with pita bread, garlic sauce, village salad, and Korean banana milk.