Arabic Grills

For the chicken skewers:

• 1 lb chicken breasts I prefer breast, 500 g, boneless, skinless; or chicken thighs; cut into large cubes
• 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 ground ginger
• pinch oregano dried
• pinch black pepper

For the lamb skewers:

• 1 lb lamb cubes 500 g, boneless; like lamb leg or shoulder
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 3 crushed garlic cloves
• 1/2 teaspoon oregano dried
• 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:

• bell peppers large vegetable chunks for skewers
• onion
• mushrooms
• wooden skewers preferably soaked in water for 30 minutes to prevent burning