Mesquite Grilled Brochettes Of Beefbeverages, grilling recipes, main dish 1 1/2 pounds sirloin; cubed 1/2 cup cabernet sauvignon 1/4 cup red wine vinegar 1 teaspoon thyme; dried 1 clove crushed garlic 1/2 cup olive oil 2 tablespoons Dijon mustard 2 dashes Tabasco sauce 1/2 teaspoon ground black pepper see number 3 below 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. |
