1. **Marinate the Stars**: In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Add shrimp and scallops, give them a good mix, and let them marinate in the fridge for about 15-30 minutes (the perfect time for a quick dance-off).
2. **Prep the Veggies**: In another bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Let them get acquainted with their flavorful coat.
3. **Skewer the Limelight**: Thread the shrimp, scallops, and veggies onto skewers, alternating for beauty and balance. Remember, it's not just food; it's edible art!
4. **Grill to Perfection**: Heat your grill to medium-high. Place the kabobs on the grill, turning occasionally, until the seafood is nicely opaque and the veggies are tender and charred at the edges, about 5-7 minutes each side. This is when you pretend you're on a cooking show and provide running commentary.
5. **Serve with Flair**: Arrange the kabobs on a platter. Drizzle with a bit more lemon juice and perhaps a sprinkle of fresh parsley or basil. Serve with a side of quinoa or a fresh green salad and, of course, a witty remark about your grilling prowess.
Now, toast to the sunset and enjoy your "Sea 'n' Veggie Spears of Delight" with someone special or savor the victory of your grilling skills solo!