Cool on room temperature sheet pan. Assemble kabobs by alternating vegetables and beef. Reserve in refrigerator. In small saucepan, bring water, EVOO, and salt to boil. Add fonio, stir ...

A new addition is the beef tenderloin kabob with super tender medallions of filet mignon. I suspected it was marinated in lemon or heavy sumac, but Al-Amara said the acidic note is from lime juice.