Beef and Lemon Kebabs:
2 Lbs Beef, well trimmed and cut into 11/2 in. cubes
1/2 Cup Olive Oil
1/4 Cup Lemon Juice
4 Cloves Garlic, minced
2 Tbsp Fresh Mint, minced
2 Lemons, thinly sliced
2 Tbsp Kosher Salt
1 Tspn Fresh Grated Black Pepper
2 Tspn Ground Coriander
1 Tspn Ground Cumin
10 Each Branches of Fresh Rosemary, partially stripped of leaves

Green Bean Raita:
1 Cup Green Beans, blanched and chopped
1 Pt Thick Plain Yogurt
1 Tbsp Fresh Mint, finely minced
1 Tbsp Fresh Cilantro, finely minced
2 Tspn Onion, graded

Beef and Lemon Kebabs:
Marinate chunks of beef with olive oil, lemon juice, garlic, mint, lemon slices and spices for at least two hours to overnight. Thread chunks of beef on to rosemary skewers and cook over hot grill for 10 minutes for medium rare. Serve with Green Bean Raita.

Green Bean Raita:
Set up a large bowl with ice water and keep nearby. Place green beans in strainer or colander and flash cook them in boiling salted water until bright green. Stop cooking of beans by pulling them out of hot water and plunging them in ice water. Dry the beans with paper towels or kitchen towel and rough chop. Serve with lamb kebabs.