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
• Cucumber-Yogurt Sauce, recipe follows
• 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

Instructions

1. Special equipment: Eight 10-inch wooden skewers, soaked in water for 30 minutes
2. 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.
3. Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
4. 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.
5. Serve with Cucumber-Yogurt Sauce.
6. Combine all ingredients in a food processor and pulse several times to make a chunky sauce.