This wonderful recipe will get you kabobs that are light, velvety, and easy to make. They need to marinate for several hours, but cook in just about ten minutes under the broiler or grilled over a fire. Serve with couscous or rice – it's particularly beautiful with Forbidden Black Rice, a gorgeous heirloom variety grown by small farmers with a higher nutrient content than white rice (particularly high in iron and anthocyanins, a class of antioxidants). It cooks to a striking deep purple and is toothsome and nutty – cooking directions below. Enjoy!