1 1/2 lbs Sirloin, Cubed
1/2 cup Cabernet Sauvignon
1/4 cup Red Wine Vinegar
1 tsp Thyme, Dried
1 Clove Crushed Garlic
1/2 cup Olive Oil
2 tbsp Dijon Mustard
2 dash Tabasco Sauce
1/2 tsp Ground Black Pepper
See Number 3 Below
Directions
Combine all ingredients and allow to marinad 6 hours at room temper- ture or 10-12 hours refrigerated.
Drain meat and remaining marinade.
Arrange on skewers with vegetables such as: ¦ red, green, and yellow peppers ¦ baby carrots ¦ tomatillo ¦ whole cloves of garlic ¦ zucchini ¦ baby turnips ¦ red onion All vegetables except onions should be blanched for 2 minutes.
Grill over hot mesquite or charcoal to desired degree of doneness, brushing occasionally with the remaining marinade.
Serve over couscous: ¦ 2 cups couscous ¦ 2 cups chicken stock or water ¦ salt and pepper Bring liquid to a boil, stir in couscous and let stand covered for 4 minutes; fluff with a fork.
Garnish finished dish with small hot peppers and tomatillo