| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish, Beverages | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sirloin, Cubed |
| 1/2 | c | Cabernet Sauvignon |
| 1/4 | c | Red Wine Vinegar |
| 1 | ts | Thyme, Dried |
| 1 | Clove Crushed Garlic | |
| 1/2 | c | Olive Oil |
| 2 | tb | Dijon Mustard |
| 2 | ds | Tabasco Sauce |
| 1/2 | ts | Ground Black Pepper |
| See Number 3 Below |
INSTRUCTIONS
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: 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
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