Marinade the chicken

• In a bowl, whisk together the marinade ingredients and add the chicken and onion. Marinate on the counter for at least 30 minutes or in the fridge 2-6 hours. Do not add the pineapple to the marinade.
• When ready to grill, skewer the ingredients, adding a piece of red onion between each of the other ingredients. Grill on indirect heat for 15-20 minutes, brushing with the marinade, then finish over direct heat.

• In a bowl toss together the ingredients, except the lime wedges. Skewer the shrimp and scallops, alternating between each.
• Brush grill grate with avocado oil and grill the skewers on direct heat for 1-3 minutes per side. Squeeze fresh citrus over top and serve.

• In a dry pan, add the coriander, black peppercorns, cumin, fennel, and caraway. Toast the spices until they start to darken and are fragrant. Remove to a mortar and pestle and grind to a uniform powder.
• In a large mixing bowl, add the lamb, toasted spices, remaining spices and all other ingredients. Mix by hand, working fairly aggressively. You'll work this mix more than you would a traditional meatball, but not to the point of mush. Ingredients should all be evenly incorporated.
• Divide the mixture into even thirds (or smaller if using smaller skewers). Take one of the portions, form it into a ball, and stick the tip of the skewer into it. Squeeze the meat down the skewer evenly, forming a long, uniform tube-like shape. Uniformity is important for even cooking.
• Grill the lamb over direct heat and serve warm with tzatziki sauce, sumac onions, felafel, grilled vegetables, hummus, olives - any or all of your favorites!