Middle Eastern Beef Kabobs - cooking recipe

Ingredients

2 lbs beef tenderloin, trimmed and cubed into 16 pieces
1 red bell pepper, seeded, diced large
1 green bell pepper, seeded, diced large
4 preserved lemons, halved (use recipe here on Zaar or buy premade)
8 white mushrooms, wiped clean and stems trimmed
1 red onion, diced large
2 tablespoons chopped fresh 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 fresh ground black pepper
1 cup extra virgin olive oil
8 (10 inch) wooden skewers, soaked in water for 30 minutes
Cucumber-Yogurt Sauce
1 cup plain yogurt
1/2 cucumber, seeded and diced
1 tablespoon diced onion
1 lemon, zest of
1/2 teaspoon dried mint
kosher salt
fresh ground black pepper

Preparation

Prepare your meat and vegetables by cleaning, seeding, cubing and chopping. 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 top 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 mixed. 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 about 3 minutes per side. Remove and serve immediately or let cool, and take them on a picnic.
Serve with Cucumber-Yogurt Sauce.
Cucumber Yogurt Sauce:
Combine all ingredients in a food processor and pulse a couple of times to make a chunky sauce.