Mesquite Grilled Brochettes Of Beef

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Sirloin - cubed
1/2 cup	118ml	Cabernet sauvignon
1/4 cup	59ml	Red wine vinegar
1 teaspoon	5ml	Thyme - dried
1		Crushed garlic
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Dijon mustard
2		Tabasco sauce
1/2 teaspoon	2.5ml	Ground black pepper
		See number 3 below

Recipe Instructions

1. Combine all ingredients and allow to marinate 6 hours at room temperature or 10-12 hours refrigerated.

2. Drain meat and remaining marinade.

3. Arrange on skewers with vegetables such as: red, green, and yellow peppers baby carrots tomatillo whole cloves of garlic zucchini, baby turnips, 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: 2 cups couscous, 2 cups chicken stock or water, 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.

Source:
Lawry's

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