Recipe - Mesquite Grilled Brochettes Of Beef

1 One half pound Sirloin, Cubed
One half cup Cabernet Sauvignon
One fourth cup Red Wine Vinegar
1 teaspoon Thyme, Dried
1 Clove Crushed Garlic
One half cup Olive Oil
2 tablespoon Dijon Mustard
2 ds Tabasco Sauce
One half teaspoon Ground Black Pepper
See Number 3 Below

1. Combine all ingredients and allow to marinad 6 hours at room temper
ture or 1012 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini