How To make Mesquite Grilled Brochettes Of Beef

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 tb Dijon Mustard
2 ds Tabasco Sauce
1/2 ts Ground Black Pepper
See Number 3 Below
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.