Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning). Wash and dry produce.

Cut tomatoes into ½-inch-thick wedges. Trim and halve cucumbers lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice half the onion; cut remaining onion into 1-inch-thick wedges. Halve, core and thinly slice bell pepper into strips. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon. Halve grilling cheese diagonally.

In a large bowl, toss tomatoes, cucumbers, sliced onion, bell pepper, olives, dressing, salt, and pepper until combined. Set aside.

Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, half the oregano, salt, and pepper (you'll use the rest of the Fry Seasoning and oregano later). (For 4 servings, spread potatoes out across entire sheet and roast on top rack for 20-25 minutes.) Roast on top rack for 12 minutes (you'll add more to the sheet then).

While potatoes roast, pat chicken* dry with paper towels; cut into 1-inch cubes.

In a second large bowl, combine chicken, onion wedges, 2 TBSP olive oil (2 TBSP for 4 servings), lemon zest, remaining Fry Seasoning, remaining oregano, salt (we used ¾ tsp; 1½ tsp for 4), and pepper.

Carefully thread chicken and onion wedges onto skewers, alternating ingredients as you go (we made 4-6 skewers; 8-12 for 4).

Once potatoes have roasted 12 minutes, remove sheet from oven. (For 4, leave potatoes roasting; arrange skewers on a second baking sheet and roast on middle rack.) Carefully arrange kebabs on opposite side of sheet. Roast on top rack until potatoes are browned and tender and chicken is cooked through, 10-15 minutes more.

Meanwhile, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. Turn off heat; transfer to a plate.

Wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. Cut each pita into six triangles.

Once chicken and potatoes are done roasting, squeeze juice from half the lemon over potatoes; toss to combine.

Top Greek salad with grilling cheese.

Serve chicken souvlaki kebabs, lemony roasted potatoes, Greek salad, pita wedges, tzatziki, and remaining lemon wedges family style.