Middle Eastern Chicken & Eggplant Kebabs with Tahini Yogurt Sauce

Cut chicken into 1-inch cubes, place them in a shallow bowl, and sprinkle the salt on them. Prepare the marinade by whisking together oil, lemon juice, and Middle Eastern Spice Blend in a small bowl. Pour half of the marinade over the chicken, and toss the chicken around to coat it evenly in the marinade. Cover and chill for at least 2 hours or overnight.

Place eggplant, peppers, and onion pieces in a large bowl. Pour the rest of the marinade on the vegetables and stir to coat them evenly. Cover the bowl and chill for at least 2 hours or overnight.

When you’re ready to grill, place the chicken and vegetable pieces on metal skewers. If you’re using wooden skewers, soak them in cold water for 15–20 minutes before using them so they don’t burn on the grill.

Preheat the grill to medium-high heat. Lay the kebabs on the grill and let them cook for 2–3 minutes. Turn them every 2–3 minutes until chicken is cooked through and eggplant is tender, about 10–15 minutes total. If the chicken is cooking faster than the eggplant, place the kebabs in an indirect heat zone on your grill or turn the grill down to medium-low. Remove the kebabs and cover to keep warm.

Stir together the ingredients for the yogurt sauce. Taste, and add salt or more lemon juice, if necessary.

Serve the skewers with a drizzle of yogurt sauce, a sprinkling of mint and parsley, and a lemon wedge on the side.