Middle Eastern Beef & Chicken Kabobs

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• 1 pounds beef tenderloin chopped into 1-inch
• 1 pounds chicken chopped into 1-inch
• 1 red bell pepper, seeded and diced large
• 1 green bell pepper, seeded and diced large
• 2 lemons*
• 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 Red onion
• 4 level tablespoons sumac,
• 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

Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepperonto the skewer. Follow it with a cube of beef, then one half of a  lemon, a couple of pieces of red onion, another piece of chicken, 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.
Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. 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 3 minutes per side. Remove and serve immediately

Cucumber-Yogurt Sauce:
• 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