Greek-Inspired BBQ Salmon Kebabs

For the skewers

• 300-400 g salmon, skin removed and cut into 1-1 1/2 inch cubes
• 1 red pepper, cut into 1-1 1/2 inch pieces
• 1 orange pepper, cut into 1-1 1/2 inch pieces
• 1 small red onion, cut into 1- 1 1/2 inch pieces and seperate layers
• 1 medium zucchini, cut into 1/4-1/2 inch pieces
• 5-6 1/2-1 inch cubes of feta cheese
• 5-6 wood or metal skewers

For the greek marinade

• 1/3 cup olive oil
• juice of one lemon
• 2 tsp chili lime seasoning
• 1 tsp Diamond Crystal Fine Kosher Salt
• 3 garlic cloves, minced or pressed
• 2 tsp dried oregano

For the simple tomato salad

• 2 tomatoes, cut into wedges
• 2 tsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp Diamond Crystal Fine Kosher Salt
• 1/4 cup thinly sliced red onions