Friday: Spiced Beef Kebabs and Couscous

Pin It Now! Last week's Yakatori was a huge hit with the girls.  They loved eating the chicken off the sticks.  So this week, I decided to take advantage of all the meat on sale from Memorial Day weekend and grill up some beef kebabs.  I'm going to double the recipe, but I have a feeling there still won't be any leftovers.  A nice side of my fave couscous recipe will round out this dish.  Some grilled veggies would be awesome too. 
If you can plan ahead, marinating overnight would really make this dish sing, but if not, really try to get to the 4 hour mark.  You want those flavors to sink in and tenderize the meat.  
If you like spicy...add some cayenne to give it a great kick!! 

Ingredients

• 1 1/2 to 2 pounds boneless beef sirloin
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• Special equipment: 4 (12-inch) metal skewers

Directions

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Couscous Recipe:


2Tbs Butter
1/2 cup shallots finely chopped
1 1/2 cups Israeli (pearl) couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1 3/4 cup chicken broth
1/2 tsp salt
1/4 cup parsley minced
zest of 1/2 lemon
1/4 cup raisins (optional)
black pepper (to taste)


Melt butter in a saucepan over medium heat.  Add shallots and saute until golden.  Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly.  Add broth and salt and bring to a boil.  Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, lemon zest (and raisins if using).  Season with black pepper to taste.