For the kabobs, combine about 1/2 cup EVOO with the garlic, oregano, lemon juice, crushed red pepper flakes and a liberal dose of salt and pepper. Add meat to marinade and coat; then chill a minimum of 2 hours.
Skewer the meat on metal kabobs. Skewer peppers, onions and bay leaves on separate rod or two and dress with light coating of EVOO, some salt and pepper. Preheat a double-burner grill pan over medium-high to high heat or a broiler to high heat and arrange the oven rack about 6 inches from broiler.
In a medium saucepot with a tight-fitting lid, melt butter over medium heat. Add orzo and stir until golden brown and nutty in fragrance. Add rice, stir to combine then add stock and bring to boil, reduce heat to simmer and cover pot.