Mesquite Grilled Brochettes of Beef
Yield
4 servingsPrep
6 hrsCook
1 hrsReady
7 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, sirloin steak
cubed |
|
| ½ | cup |
red wine
cabernet sauvignon |
*
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| ½ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, sirloin steak
cubed |
|
| 118 | ml |
red wine
cabernet sauvignon |
*
|
| 59 | ml |
red wine vinegar
|
|
| 5 | ml |
thyme
dried |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 2.5 | ml |
black pepper
ground |
|
Directions
- Combine all ingredients and allow to marinad 6 hours at room 2. Drain meat and remaining marinade.
- Arrange on skewers with vegetables such as: red, green, of garlic, zucchini, baby turnips, red onion.
- All vegetables except onions should be blanched for 2 minutes.
- Grill over hot mesquite or charcoal to desired degree of 6. Serve over couscous: 2 cups couscous, 2 cups chicken Bring liquid to a boil, stir in couscous and let stand covered for 4 minutes; fluff with a fork.
- Garnish finished dish with small hot peppers and tomato
