Place wooden skewers in cold water for at least 1 hour.
Peel and finely chop the garlic cloves. Mix with tahini, tomato paste, maple syrup and apple cider vinegar. Season sauce with salt.
Wash 1 lime hot, dry and grate the peel thinly. Halve the fruit and squeeze it. Peel the other lime so that the white skin is completely removed. Cut out the fillets with a sharp knife between the parting skins. Squeeze the juice from the parting skins to the remaining juice. Coarsely chop the fillets. Wash herbs, shake dry, pluck off leaves and chop. Peel onion and garlic and chop finely. Clean the chillies, cut lengthwise, remove seeds, wash and finely dice. Mix the prepared ingredients and season with salt.
Wash sweet potatoes thoroughly, cut them in half lengthwise and cut them into slices of about 2 cm thickness. Put them on the wooden skewers, spread a thin layer of oil and season with salt. Grill on the closed grill for about 10 minutes while turning. Serve with chimichurri and tahini sauce.
Chimichurri goes well with steak, chicken, fish, grilled vegetables and baked potatoes. The tahin sauce is a great dip with nachos and chips, but also with bratwurst or meatballs.