Recipe for Beef Kebabs with Couscous Salad 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE MARINADE: ----------------
1/4 cup red wine
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tbl freshly squeezed lemon juice
1 tbl grated lemon zest
2 tbl freshly squeezed orange juice
1 tbl grated orange zest
3 x garlic cloves minced
1 tsp ground cumin
1 tsp salt
1 tsp freshly ground black pepper
----------------- FOR THE BEEF KEBABS: ----------------
1/2 lb boneless strip steaks cut into 1 1/2-inch cubes
2 x sweet onions quartered, then halved crosswise
8 x mushrooms
8 x cherry tomatoes
1 x zucchini cut in 3/4-inch slices
1 x red bell pepper seeded and cut into 8 pieces
8 x skewers
----------------- FOR THE CUOSCOUS SALAD: ----------------
1/4 cup whole-wheat couscous
1 cup boiling water
1/4 x red onion diced
1 x scallion sliced
1/4 cup currants
1/4 cup pumpkin seeds toasted
5 x dried apricots diced
3 tsp minced parsley optional
lemon juice to taste
----------------- FOR THE COUSCOUS DRESSING: ----------------
3 tbl white wine vinegar
3 tbl extra-virgin olive oil
3 tbl freshly squeezed lemon juice
1/2 tsp coriander seeds toasted and crushed
1/4 tsp ground cardamom
1/4 tsp ground turmeric
1/8 tsp ground cinnamon
Instructions:
Instructions: FOR THE MARINADE AND KEBABS: Combine all the marinade ingredients in a large mixing bowl. Add the stead and marinate for at least 4 hours or overnight in the refrigerator. Drain the meat, reserving the marinade. Thread the beef, onions, mushrooms, tomatoes, sliced zucchini, and red bell pepper onto the skewers and lay them in a roasting pan. Pour the marinade over the kebabs and marinate for 1 hour or longer.

FOR THE COUSCOUS SALAD: Meanwhile, whisk together all the ingredients for the dressing in a small bowl and set aside. Place the couscous in a large mixing bowl; add the boiling water, cover, and let sit for 10 minutes. Fluff the couscous with a fork and let it cool slightly (about 5 minutes). Mix in the onion, scallion, currants, pumpkin seeds, apricots, and parsley. Stir in enough dressing to moisten the salad without making it soggy and let it sit for about 1 hour before serving. To serve, fluff again, and season with additional salt and lemon juice to taste.

TO PREPARE THE BEEF KEBABS: Prepare the grill. About 15 minutes before serving, grill the kebabs for about 4 minutes on each side, or to the desired doneness. Serve with the couscous salad.

WINE RECOMMENDATION: A West Coast Pinot Noir is our choice here, or a northern French Burgundy

HELPFUL TIPS:
Whole-wheat couscous is available in many health food stores and gourmet market. It has even more flavor and texture than regular couscous, but if it is not available, regular couscous may be substituted. The dressing can be made a day ahead and combined with the couscous just before serving.

NOTES : Heres a recipe with a North African feel; you can almost sense the exotic sights and aromas of the Casbah as you prepare it. Couscous is made from semolina, and the packaged variety that is commonly available is precooked, making it quick and easy to prepare. While this dish may not be traditional fare for Labor Day, its certainly ideal for a relaxed cookout. Strip steak gives a nice tender kebab, but any tender cut of beef, such as tenderloin tips or top sirloin, may be used.

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