Trim fat from chicken and steak as needed and cut into pieces. Place in separate ziploc bags. Add 1/2 c steak and chop marinade to the bag with the steak and 1/2 c Lemon Pepper marinade to the bag with the chicken. Close bags securely, knead to evenly distribute marinade and put in the fridge for at least 30 min. You can do this in the morning or the night before, if desired.

Cut top and bottom ends off of peppers. Pop out and discard stem area. Set aside. Slice down the side and open. Run knife along inside to remove membrane and seeds. Slice peppers into small pieces. Cut yellow squash into slices. If some of the slices are really large, cut them in half or quarters. Place in a ziploc bag with olive oil, chopped garlic clove. Sprinkle in some salt and pepper to taste. Close bag securely, shake to evenly distribute olive oil and seasonings. You can do this right before assembling the shish kabobs or in the morning or the night before, if desired.

Heat the grill while you assemble the shish kabobs, putting the meat and vegetables on the skewers, alternating in whatever pattern you wish. Discard the marinade and the bags. Grease the grill with cooking spray, and place the shish kabos on the grill. Grill for about 15 minutes or until meat is cooked through, turning onto all sides to cook evenly. Brush the shish kabobs with some additional marinade (from the bottle, not what was in the bags) while grilling for additional flavor.