Chicken And Steak Skewers With A Tahini-Yogurt Marinade

• For the tahini-yogurt marinade:
• 2/3 cup plain, whole-milk yogurt
• 1/3 cup tahini, well-stirred
• 3 fat cloves of garlic, minced
• 1/2 teaspoon freshly ground cumin (or crushed cumin seed)
• 1 1/2 teaspoons paprika
• Grated zest and juice of 2 small lemons (about 3 tablespoons of juice)
• 3 tablespoons extra-virgin olive oil, plus more as needed
• 1 teaspoon kosher salt
• For the skewers:
• 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 1/2-inch cubes
• 1 1/2 pounds boneless top sirloin steak, cut into 1 1/2-inch cubes
• 1 pint cherry tomatoes
• 1-2 zucchini and/or summer squash
• 1 eggplant
• 1 red onion
• 1 pint peppadews (drained) or 1 red bell pepper
• Olive oil and kosher salt, for seasoning vegetables

1. In a large bowl, whisk together all of the ingredients until smooth and emulsified. If you're using Greek or skyr yogurt, you may need to add a bit more extra-virgin olive oil to loosen the marinade.
2. In a bowl or plastic zipper-lock bag, combine chicken with half of marinade. Repeat with steak. Cover and refrigerate for at least 2 hours, or up to 24 hours.
3. Soak wooden skewers in cold water for 30 minutes before grilling.
4. Remove the chicken and steak from the marinade, letting any excess drip off. Working one protein at a time, thread 5 or 6 cubes on each wooden skewer. (Tip: thread the cubes on 2 skewers so the pieces don't flip over on the grill when you turn them). Let stand at room temperature while the grill heats up.
5. Cut vegetables into bite-sized (abut 2-inch) pieces. (Leave cherry tomatoes and peppadews whole.) Toss vegetables in olive oil to generously coat, and season with kosher salt, to taste. Alternating with squash and cherry tomatoes, thread onto skewers. Repeat with red onion, eggplant, and peppadews or red peppers.
6. Heat grill to medium-high and brush your grates clean.
7. Grill each skewer until it reaches your desired degree of doneness (165Fu0b0 for chicken, 125Fu0b0 to 130Fu0b0 for medium-rare steak). This should take about 3 to 5 minutes per side for the steak, zucchini, and eggplant skewers; and about 5 to 7 minutes per side for the chicken skewers. rnrnRemove from the grill and place on a platter; tent with foil to keep warm until all the skewers are complete.

marinade, milk, tahini, garlic, freshly ground cumin, paprika, lemons, extravirgin olive oil, kosher salt, skewers, chicken, tomatoes, zucchini, eggplant, red onion, peppadews, olive oil

Taken from food52.com/recipes/76853-chicken-and-steak-skewers-with-a-tahini-yogurt-marinade (may not work)