Middle Eastern Beef Kabobs

Ingredients

• Ingredients
• 2 pounds beef tenderloin, trimmed and cubed into 16 pieces
• 1 red bell pepper, seeded and diced large
• 1 green bell pepper, seeded and diced large
• 4 preserved lemons, halved, see Cook's Note*
• 8 white mushrooms, wiped clean and stems trimmed
• 1 red onion, diced large
• 2 tablespoons chopped Italian parsley leaves
• 1 tablespoon chopped garlic
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 1 teaspoon curry powder
• 1 teaspoon ground cinnamon
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 cup olive oil
• 8 (10-inch) wooden skewers, soaked in water for 30 minutes
• Cucumber-Yogurt Sauce, recipe follows
• Cucumber-Yogurt Sauce:
• 1 cup plain yogurt
• 1/2 cucumber, seeded and diced
• 1 tablespoon diced onion
• 1 lemon, zested
• Pinch dried mint
• Kosher salt and freshly ground black pepper
• Directions
• Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
• Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
• Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic.
• Serve with Cucumber-Yogurt Sauce.
• *Cook's Note: Preserved lemons can be found in specialty food stores and Middle Eastern markets
• Cucumber-Yogurt Sauce:
• Combine all ingredients in a food processor and pulse several times to make a chunky sauce.
• Read more at: http://www.foodnetwork.com/recipes/middle-eastern-beef-kabobs-recipe.html?oc=linkback