Mesquite Grilled Brochettes Of Beef Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Sirloin, Cubed
1/2 cup: Cabernet Sauvignon,
1/4 cup: Red Wine Vinegar,
1 tsp: Thyme, Dried
1 Clove: Crushed Garlic,
1/2 cup: Olive Oil,
2 tbsp: Dijon Mustard,
2 dash: Tabasco Sauce,
1/2 tsp: 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:
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 from luhu.jp
temper-
ture 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 from luhu.jp