Mesquite grilled brochettes of beef

4 servings

Ingredients

Quantity Ingredient
1½ pounds Sirloin, Cubed
½ cup Cabernet Sauvignon
¼ cup Red Wine Vinegar
1 teaspoon Thyme, Dried
1 Clove Crushed Garlic
½ cup Olive Oil
2 tablespoons Dijon Mustard
2 dashes Tabasco Sauce
½ teaspoon Ground Black Pepper
See Number 3 Below

Directions

1. Combine all ingredients and allow to marinad 6 hours at room temper-

ture or 10-12 hours refrigerated.

2. Drain meat and remaining marinade.

3. Arrange on skewers with vegetables such as: þ red, green, and yellow peppers þ baby carrots

þ tomatillo

þ whole cloves of garlic

þ zucchini

þ baby turnips

þ red onion

4. All vegetables except onions should be blanched for 2 minutes.

5. Grill over hot mesquite or charcoal to desired degree of doneness, brushing occasionally with the remaining marinade.

6. Serve over couscous:

þ 2 cups couscous

þ 2 cups chicken stock or water þ Salt and pepper

7. Bring liquid to a boil, stir in couscous and let stand covered for 4

minutes; fluff with a fork.

8. Garnish finished dish with small hot peppers and tomatillo.

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