Grilled Veggie Kabobs with Harissa Yogurt Recipe - Sweet & Saucy

Ingredients

• 16 ounces tempeh (or sub 16 ounces tofu, shrimp, or chicken)
• 3 cups water
• 1 teaspoon smoked paprika (or chili powder)
• 1 teaspoon salt
• 1 green zucchini
• 1 yellow summer squash
• 1 red bell pepper
• 8 ounces cremini mushrooms
• 1 red onion
• 2-3 tablespoons olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon ras el hanout (or sub with 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon coriander, 1/2 teaspoon ginger, 1/2 teaspoon allspice)
• 1 teaspoon smoked paprika
• 0.75 cup plain Greek yogurt (or sub vegan yogurt)
• 0.25 cup tahini paste
• 2-3 tablespoons harissa paste (start conservatively)
• 1 teaspoon olive oil
• 0.75-1 teaspoon salt
• 1-2 garlic cloves, finely minced (optional)
• smoked paprika for extra smoky (optional)