These are great either right off the grill or at room temperature - which makes them the perfect dish to pack up and take to the park on a hot summer night. The preserved lemon is a surprisingly good compliment to the beef tenderloin. Try them with a side of 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
• 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

Directions

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