Step 1

In a medium bowl, combine the tomatoes, cucumbers, onions, olives, olive oil, lemon juice, salt, and pepper. Let the salad sit at room temperature for 1 hour. Add the feta before serving.

Step 2

In the bowl of a food processor or blender, combine the yogurt, cilantro, parsley, jalapeño, scallions, salt, cumin, olive oil, and lemon juice and pulse until smooth.

Step 3

Pat the halibut dry with paper towels. Carefully thread the halibut pieces onto wooden or metal skewers and drizzle with 1 tablespoon of olive oil. Season with the za’atar and salt on both sides. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add the halibut kebabs and cook until golden brown, without moving, about 2 minutes. Carefully flip the kebabs over and continue cooking the other side until cooked through, about 1 minute 30 seconds.

Step 4

Serve the halibut kebabs with creamy green harissa, shepherd salad, and naan.