Lemon-Dill Scallop, Asparagus, and Squash Kabobs Recipe

Ingredients

• 2 teaspoons lemon zest
• ⅓ cup fresh lemon juice
• 3 tablespoons chopped fresh dill, divided
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 ¼ teaspoons kosher salt, divided
• ½ teaspoon crushed red pepper
• ½ teaspoon ground black pepper, divided
• ⅔ cup extra-virgin olive oil
• 1 ½ pounds large sea scallops, patted dry
• ½ pound asparagus, cut into 2-inch pieces
• 2 medium yellow squash (about 6 ounces each ), cut into 1-inch pieces
• 1 tablespoon water
• Vegetable oil, for brushing
• Long wooden skewers
• 2 small lemons, halved
• 1 tablespoon chopped fresh parsley