| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beverages, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sirloin, Cubed |
| 1/2 |
c |
Cabernet Sauvignon |
| 1/4 |
c |
Red Wine Vinegar |
| 1 |
t |
Thyme, Dried |
| 1 |
|
Clove Crushed Garlic |
| 1/2 |
c |
Olive Oil |
| 2 |
T |
Dijon Mustard |
| 2 |
ds |
Tabasco Sauce |
| 1/2 |
t |
Ground Black Pepper |
|
|
See Number 3 Below |
INSTRUCTIONS
Combine all ingredients and allow to marinad 6 hours at room
temperture or 10-12 hours refrigerated. 2. Drain meat and remaining
marinade. 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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