Arabic Grills

For the chicken skewers:

• 1 lb boneless, skinless chicken breasts or thighs cut into large cubes I prefer breast, 500 g
• 1/3 cup yogurt
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 4 garlic cloves, crushed
• 1 tablespoon apple cider vinegar (or white vinegar)
• 1 teaspoon tomato paste
• 1/2 teaspoon seven spices or all spice or mixed spice
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• pinch ginger powder
• pinch dried oregano
• pinch black pepper

For the lamb skewers:

• 1 lb boneless lamb cubes like lamb leg or shoulder 500 g
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 3 crushed garlic cloves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/2 teaspoon seven spices or all spice or mixed spice
• pinch black pepper

To assemble both:

• large vegetable chunks for skewers like bell peppers, onions, mushrooms, etc.
• wooden skewers, preferably soaked in water for 30 minutes to prevent burning