Middle Eastern Beef Kabobs

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.]

Total Time:
1 hr 31 min
25 min
1 hr
6 min

8 servings

  • 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
  • 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.

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