Soak 10 (10-inch) skewers in water for 30-60 minutes, if using wood skewers.

Prep the protein: If using tempeh, place in a large saucepan with 3 cups water (or just enough to cover the tempeh). Add the vinegar, salt and smoked paprika and bring to a simmer. Simmer the tempeh gently, 10 minutes, on medium-low, turning it over halfway through. This will remove the bitterness and impart a little flavor. Remove from heat, drain, and cut into 1-inch cubes.

If using tofu, press the blocks gently with paper towels to blot some of the water. Cut into 1-1 1/2 inch cubes. Set aside. ( if using tofu, make doubly sure your grill grates are greased well.)

If using chicken, cut into 1-inch cubes, set aside. If using breast, cut slightly bigger, if using thigh meat, cut slightly smaller.

Prep the veggies. Slice the zucchini and yellow summer squash into 1/4 inch thick disks (no bigger). Cut the bell pepper in half, remove seeds, cut into 1-inch wedges, then into bite-sized pieces. Remove mushroom stems. Cut onion in half, then in wedges, then into bite-sized pieces, separating into two layers, similar to bell pepper.  Place the veggies into a big bowl.

Season: If using one protein, feel free to add this to the bowl of veggies too. (Or you can season the proteins separately) Drizzle with 2-3 tablespoons olive oil (enough to lightly coat) sprinkle with the salt, pepper, ras el hanout (or sub the spices) and smoked paprika, gently mixing to coat all pieces well.  Make sure the protein is well oiled and seasoned as well.

Skewer the veggies and protein, dividing equally among 10 skewers. (See the photos) Do not pack the veggies too tightly, but leave no spaces. Comfortably snug. 🙂 At this point, you could cover and refrigerate for grilling later (just make sure to let them come to room temp beforehand).

Preheat grill to med-high heat and grease well.

Make the Harissa Yogurt, by mixing ingredients together in a small bowl. If your harissa paste does not contain preserved lemon in the ingredients, add a little lemon juice or lemon zest to the yogurt.

Grill: Place kabobs on the well-greased grill, grilling each side 3-4 minutes, rotating 3-4 times with tongs, closing lid in between turns until grill marks appear on most sides and veggies begin to cook through. Lower heat to medium. Brush the kabobs with some of the Harissa yogurt, saving half of it for serving. (The tempeh can dry out easily on the grill, and the yogurt sauce seems to helps to keep it moist.) Alternatively, if you rather keep your grill tidy, drizzle with the yogurt sauce soon after removing from the grill.

Serve the Harissa Veggie Kabobs with a light salad, and the remaining Harissa yogurt sauce.

Leftover skewers are great for midweek meals- add to pasta, bowls, grain salads, wraps, pita bread, tacos, etc.