Beef Kebabs With Roasted Vegetable Salad - cooking recipe

Ingredients

1 (2 1/4 lb) beef tenderloin, chopped coarsely
1/2 tbsp ras el hanout
1/2 cup olive oil
3 None red peppers, quartered and seeded
2 None red onions, cut into wedges
4 cloves garlic, unpeeled
1/4 cup lemon juice
1 tbsp finely chopped preserved lemon rind
1/2 tsp ground cumin
1 lb baby plum tomatoes, halved
1/2 cup loosley packed fresh cilantro leaves

Preparation

Combine beef, ras el hanout and 1/4 cup oil in a large bowl. Cover and refrigerate for 3 hours.
Oil a grill pan and place over high heat. Grill peppers, skin-side down, until skin blisters and blackens. Cover with plastic wrap and set aside for 5 mins. Peel skin then chop peppers coarsely.
Grill onions and garlic on grill pan until tender. Peel away garlic skin then slice thinly.
Combine remaining oil, lemon juice, preserved lemon, cumin, tomatoes, peppers, onion and garlic in a large bowl and season to taste.
Thread beef onto 6 metal skewers. Grill kebabs until cooked to your liking.
Sprinkle kebabs with cilantro. Serve with roasted vegetable salad.