1-1/2 pounds sirloin -- cubed
1/2 cup cabernet sauvignon
1/4 cup red wine vinegar
1 teaspoon thyme -- dried
1 clove crushed garlic
1/2 cup olive oil
2 tablespoon Dijon mustard
2 dashes Tabasco sauce
1/2 teaspoon ground black pepper
see number 3 below
Instructions:
1. Combine all ingredients and allow to marinate 6 hours at room temperature
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.
