MIDDLE EASTERN BEEF KEBABS

1 green bell pepper, seeded and cut into 8 chunks
2 pounds beef tenderloin, trimmed and cut into 16 cubes
4 preserved lemons, halved*
1 red onion, peeled and cut into chunks
1 red bell pepper, seeded and cut into 8 chunks
8 white mushrooms, wiped clean and stems trimmed
2 cloves garlic, chopped
2 Tbsp. chopped flat-leaf parsley
2 tsp. dried oregano
2 tsp. onion powder
1 tsp. curry powder
1 tsp. cinnamon
1 Tbsp. kosher salt
2 tsp. freshly-ground black pepper
1 cup olive oil
Special equipment:
Eight 10-inch skewers, soaked in water for 30 minutes

Thread a piece of green pepper onto a skewer. Follow it with a cube of beef, then half of a preserved lemon, a couple of pieces of onion, another piece of beef and a piece of red pepper, then cap the kebab with a mushroom. Repeat the process with the rest of the skewers. Arrange the kebabs in one layer in a roasting pan and set aside.

Place the remaining ingredients in a medium-sized bowl and whisk until well incorporated. Pour the mixture over the kebabs and refrigerate for 1 hour.

Fire up your grill (whether you use a gas grill or charcoal, make sure it's nice and hot - don't rush it). Place the kebabs on the grill and cook 3 minutes per side. Serve warm or at room temperature, accompanied by the yogurt sauce.

*Tangy, briny preserved lemons can be found in specialty food stores and Middle Eastern markets.

CUCUMBER YOGURT SAUCE
Yield: 1 1/2 cups.

1 cup Greek yogurt
1/2 cucumber, unpeeled, seeded and diced
1 Tbsp. diced onion
Zest of 1 lemon
Pinch dried mint
Kosher salt and freshly-ground black pepper to taste

Place all the ingredients into the bowl of a food processor and pulse until slightly chunky. Serve in a decorative bowl on the side.

Make ahead: Sauce can be made up to two days in advance.

Serves 8
Source: Talk With Your Mouth Full by Dan Smith and Steve McDonagh