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Souviakia comes from the Greek word, souvla, meaning spit or skewer. These kabobs are very popular in Greece and are ideal for grilling. Serve with rice or pilaf and a salad. A rich Malbec is an ideal wine pairing.

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. A fruity and rich Malbec is the perfect wine pairing.

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*
  • 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
  • 8 (10-inch) wooden skewers, soaked in water for 30 minutes
  • Cucumber-Yogurt Sauce, recipe follows

Directions

Thread the vegetables onto skewers. Thread the beef separated by onion slices. 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 incorporated. Pour the mixture over the beef kabobs and refrigerate 1 hour.

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.

Serve with Cucumber-Yogurt Sauce.

*Cook's Note: Preserved lemons are so easy to make and can be used in a variety of recipes. They last about a year in the fridge. Here is a link to a recipe we use.

http://simplyrecipes.com/recipes/how_to_make_preserved_lemons/

Cucumber-Yogurt Sauce:

  • 1 cup plain yogurt
  • 1/2 cucumber, seeded and diced
  • 1 tablespoon diced onion
  • 1 lemon, zested
  • Chopped fresh mint
  • Kosher salt and freshly ground black pepper

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