Mesquite Grilled Brochettes Of Beef

1 1/2 lb Sirloin, Cubed

1/2 c Cabernet Sauvignon

1/4 c Red Wine Vinegar

1 t Thyme, Dried

1 Clove Crushed Garlic

1/2 c Olive Oil

2 tb Dijon Mustard

2 ds Tabasco Sauce

1/2 ts Ground Black Pepper

See Number 3 Below

1. Combine all ingredients and allow to marinad 6

hours at room temper- ture 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.