Moroccan-Style Beef Brochettes
Ingredients:
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2 (2 ) coves garlic, minced
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2 (2 ) green onions, thinly sliced
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1/4 cup (50 mL) minced fresh cilantro
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1 (1 ) grated rind and juice of 1 lemon
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2 tbsp (30 mL) mild curry paste
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4 tsp (20 mL) olive oil
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1 tbsp (15 mL) minced gingerroot
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pinch ( ) salt
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1 lb (500 g) top sirloin or strip loin beef grilling steak or flank or sirloin tip beef marinating steak, 1 inch
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1 cup (250 mL) whole wheat couscous
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1/2 cup (125 mL) Compliments plain yogurt
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1 (1 ) EACH red and green pepper, cut into 1 1/2 inch chunks
Preparation:
Combine 1/2 cup water with the first 8 ingredients. Remove about 1/2 cup and set aside. In large sealable freezer bag, toss beef with remaining mixture: refrigerate for 30 minutes.
Meanwhile, prepare couscous according to package directions, using 1 1/4 cups water, stir in 1/4 cup of the reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinad. Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare.
Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled brochettes with couscous and dipping sauce.
Courtesy of Manitoba Cattle Producers Association
www.mcpa.net