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Baharat Spice Blend: Combine pepper, paprika, cumin, coriander, cinnamon, cloves, nutmeg and cardamom in a small jar, cover and shake well to combine. Measure 2 tsp (10 mL) for the Salata Hara and set remaining aside for the beef.
Trim excess fat from the meat to your taste. Starting at the thicker end of each piece of meat, make a cut in between the meat and the fibrous silverskin, lifting the fat and silverskin away from the meat while you trim along the strip of meat. (Tip: Grip the silverskin with a paper towel to prevent slipping.). Discard the trim. Cut the meat crosswise into 1½-inch (4 cm) pieces and place in a bowl.
Add reserved Baharat Spice Mix for beef, garlic, salt, marjoram and oil to the beef. Mix well. Cover and refrigerate for at least 1 hour or overnight. If using bamboo skewers, soak in water for at least 30 minutes.
Salata Hara: Meanwhile, cut out core from the tomatoes; cut each tomato in half crosswise and squeeze out the seeds. Chop coarsely and place in a food processor. Add cilantro, serrano, garlic, lemon juice, salt and reserved 2 tsp (10 mL) Baharat Spice Blend. Pulse until the tomatoes are finely chopped. Season with salt to taste. Cover and refrigerate until serving, for up to 1 day.
Thread the meat pieces onto skewers, dividing evenly. Grill skewers on a lightly oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 10 minutes, turning twice or more, until instant-read thermometer inserted into cubes reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Serve immediately with Salata Hara for dipping.