Prep 25 mins
Cook 6 mins
Wonderful flavors! Great for a barbeque, picnic, or party! Adapted from Food Network Special, courtesy of Dan Smith and Steve McDonagh. They won the competition and now have their own show!
- 907.18 g 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
- 29.58 ml chopped fresh parsley leaves
- 14.79 ml chopped garlic
- 9.85 ml dried oregano
- 9.85 ml onion powder
- 4.92 ml curry powder
- 4.92 ml ground cinnamon
- 14.79 ml kosher salt
- 9.85 ml fresh ground black pepper
- 236.59 ml extra virgin olive oil
- 8 (80 inch) wooden skewers, soaked in water for 30 minutes
- 236.59 ml plain yogurt
- 1 cucumber, seeded and diced
- 14.79 ml diced onion
- 1 lemon, zest of
- 2.46 ml dried mint
- kosher salt
- fresh ground black pepper
- 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.
- Place the remaining ingredients in a medium sized bowl and whisk until well mixed. 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 about 3 minutes per side. Remove and serve immediately or let cool, and take them on a picnic.
- Serve with Cucumber-Yogurt Sauce.
- Cucumber Yogurt Sauce:.
- Combine all ingredients in a food processor and pulse a couple of times to make a chunky sauce.
My sister made this and shared the recipe~ It is a true Keeper! :) Thank you so much for posting this recipe :) Amazing! She served it with #376643 ~ So GOOD!
These were fantastic. The taste was great. I did adjust the method a bit to make it "work" for me. Will definitely make these again when we are feeling like treating ourselves to something fabulous. I did cut the meat into 32 pieces, doubled the mushrooms and used longer skewers (about 12 inches). I made Preserved Lemons since I tagged this for Zaar Tag and didn't have 30-60 days to make a more traditional preserved lemon recipe. So I used 2 lemon wedges per skewer. I used two 13 by 9 pans, four skewers each, for the marinating. I had to double the marinade. The marinade, even when whisked, comes out as a lot of sludge at the end, so I ended up using a basting brush to spread it more evenly over the skewers and on all sides. I wasn't sure whether to use the flesh from the lemons or remove it. Since the recipe didn't specify, I left the flesh. They are very unique and certainly add something to this recipe, but I wouldn't hesitate to make this recipe without the lemons, if necessary. The yogurt sauce was also fabulous. Our guest for dinner that night said that he usually doesn't care for such sauces, but he liked this one. Overall, everyone loved this and although I entertain thoughts of making this with a less expensive cut of meat than filet mingon, I know that if I want it to come out just as fabulously, I will probably just have to by the meat called for by the recipe. Thanks for a fablous dinner which we served with Pita Pocket Bread (Bread Machine) and Tabbouleh. Just excellent.