Middle Eastern Beef Kabobs

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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

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