For the souvlaki

If using wooden skewers, soak in water with a little salt for 1 hour

In a mixing bowl, whisk together the marinade ingredients.

To prepare the proteins – cut chicken breast or pork tenderloin into 1” pieces; peel and devein shrimp.

If using different proteins, place each protein in a separate mixing bowl. Place the sliced red onion into its own bowl. Split the marinade evenly between the proteins, reserving a little for the red onion. Refrigerate for at least 1 hour or overnight. If marinating shrimp, marinate for 1 hour, maximum, do not marinate overnight.

While the proteins marinate, prepare your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Remove the proteins from the marinade and thread onto skewers. Keep the proteins separated as they cook at different speeds.

Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Grill the shrimp for about 2 minutes per side. Stack the skewers on a platter.

Place the onion slices on the direct-heat side of the grill and cook for 4-5 minutes per side or to the desired doneness.

Serve with shredded lettuce, tomatoes, pita, and tzatziki.

For the tzatziki

Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well.