Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

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Salt

1/2 pound orzo

4 cloves garlic, grated or minced

4 sprigs fresh oregano, leaves stripped and finely chopped

6 sprigs fresh rosemary, leaves stripped and finely chopped

1/4 cup green olive tapenade

1 teaspoon crushed red pepper flakes

2 lemons, juiced and 1 zested

1/3 plus 1/4 cup extra-virgin olive oil, divided

1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks

2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks

Black pepper

1/4 cup pine nuts, lightly toasted

1 small red onion, finely chopped

1/2 cup flat-leaf parsley, finely chopped

1 cup feta cheese crumbles

8 Greek hot peppers, for garnish

1/4 cup kalamata olives, for garnish

2 tomatoes, diced, for garnish

1/2 cucumber, diced, for garnish