Recipe courtesy of Steve McDonagh and Dan Smith

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.
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  • Level: Intermediate
  • Total: 1 hr 31 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 6 min
  • Yield: 8 servings
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Ingredients

Cucumber-Yogurt Sauce:

Directions

Special equipment:
Eight 10-inch wooden skewers, soaked in water for 30 minutes
  1. 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.
  2. Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
  3. 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.
  4. Serve with Cucumber-Yogurt Sauce.

Cucumber-Yogurt Sauce:

  1. Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

Cook’s Note

Preserved lemons can be found in specialty food stores and Middle Eastern markets

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