Name: Middle Eastern Beef Kabobs
Cuisine: International
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.

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

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1.
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

Middle Eastern Beef Kabobs

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