Place shallot, garlic, lemon juice, salt, and pepper in a small mixing bowl. Slowly stream in the olive oil and whisk until fully incorporated. Set aside.

In a large mixing bowl, stir the orzo pasta, peas, scallions, radishes, and basil. Stir in all of the dressing but reserve 3 tablespoons on the side as a finishing sauce. Set orzo salad aside.

Skewer the kabobs by threading Halloumi, yellow zucchini, bell pepper, green zucchini, and Halloumi in that order. Skewer the Halloumi slowly to prevent splitting. Baste the skewers with the 2 tablespoons olive oil, salt & pepper to taste.

Preheat a BBQ grill on medium heat. Grill the kabobs about 3-5 minutes per side until grill marks appear. Remove kabobs from the grill and set aside.

Prepare the meal prep containers by spooning approximately 1 ½ cups of the orzo salad into the bottom, then top with two of the kabobs. Drizzle a spoonful of the remaining dressing over the kabobs and top with lemon zest.