Middle Eastern Beef Kabobs |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Wonderful flavors. Great for a barbeque, picnic, or party. They won the competition and now have their own show. Ingredients:
2 lbs beef tenderloin, trimmed and cubed into 16 pieces |
1 red bell pepper, seeded, diced large |
1 green bell pepper, seeded, diced large |
4 preserved lemons, halved (use recipe here on zaar or buy premade) |
8 white mushrooms, wiped clean and stems trimmed |
1 red onion, diced large |
2 tablespoons chopped fresh 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 fresh ground black pepper |
1 cup extra virgin olive oil |
8 (10 inch) wooden skewers, soaked in water for 30 minutes |
1 cup plain yogurt |
1/2 cucumber, seeded and diced |
1 tablespoon diced onion |
1 lemon, zest of |
1/2 teaspoon dried mint |
kosher salt |
fresh ground black pepper |
Directions:
1. Prepare your meat and vegetables by cleaning, seeding, cubing and chopping. 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 top 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 mixed. 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 about 3 minutes per side. Remove and serve immediately or let cool, and take them on a picnic.
4. Serve with Cucumber-Yogurt Sauce.
5. Cucumber Yogurt Sauce:.
6. Combine all ingredients in a food processor and pulse a couple of times to make a chunky sauce.
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