Prepare the chicken and steak skewers a few hours prior to cooking to allow them to marinate

Take 20 small-medium skewers and soak them in water until you are ready to cook the meats

Cut the chicken and steak into bite-sized cubes

Combine 1 cup olive oil, 6 smashed cloves of garlic, 2 tbsp Greek seasoning, and 1/4 cup lemon juice and pour over cubed chicken

Combine 1/2 cup olive oil, 4 smashed cloves of garlic, and 1 tbsp Greek seasoning and pour over cubed steak

Toss chicken and steak in their marinades separately and place in covered bowls or containers in the fridge to marinate for at least 3 hours

Prepare the appetizer board by cleaning and chopping veggies, placing dips in bowls, lightly toasting pita on the stovetop and cutting into points

Garnish the dips with a drizzle of olive oil and fresh herbs

Arrange all items on a large platter for guests

Prepare the salad by washing the veggies and romaine lettuce

Chop romaine lettuce and place in a large salad bowl

Top lettuce with chopped cucumber, quartered tomatoes, kalamata olives and cubed or crumbled feta

Garnish salad with fresh herbs

Prepare dressing by combining olive oil, red wine vinegar, 1/2 tbsp Greek seasoning and smashed garlic cloves – set dressing aside and wait to toss and dress salad until guests are ready to eat – do not pour garlic cloves on salad

Preheat the oven to 400F 

Quarter or half the baby potatoes and toss in oil and greek seasoning

Cook on a lined baking sheet for 25 minutes, toss and cook for an additional 20 minutes

Toss cooked potatoes in lemon juice and fresh herbs

While the potatoes cook prepare skewers by sliding beef and chicken onto separate sets of skewers and discard the smashed garlic cloves

Cook skewers on a grill pan over medium heat

Cook the chicken skewers for 12 minutes rotating every 2 minutes

Cook the steak skewers 8 minutes rotating every 2 minutes

Dress and toss the salad, serve the skewers on a platter, and serve the potatoes in a large bowl