Making some Mediterranean style kebaps, question on combining tenderizing/marinating techniques

I have some beef loin top sirloin ready to start preparing for tomorrow’s dinner. I’m loosely following a recipe here and there but here’s my main question. I’m going to be marinating in Greek yogurt overnight. I understand it makes the meat really tender and juicy. But I also have a jaccard mechanical tenderizier. Can I use both techniques here? Obviously I would not pound it down to a flat pancake but wondering if it would be beneficial to add some small serrations to the meat before mixing with the yogurt. My only concern would be overdoing it and it would be overly tender. If that makes sense. Or if there’s such a thing.. submitted by /u/IngenuityPlayful