Serves: 4
Total Calories: 808
TO MAKE THE MARINADE: In a small bowl whisk together olive oil, lemon juice, oregano, mint, garlic, Worcestershire sauce, and red pepper flakes.
Cut beef into 1 1/4 inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.
TO MAKE THE SALAD: In a large bowl combine the couscous and raisins. In a small saucepan over high heat, bring the broth to a boil and pour over the couscous. Stir to mix, cover and allow to stand for about 10 minutes.
In a small bowl whisk together the green onions, parsley, mint, olive oil, lemon juice, salt and pepper. Add to the couscous. Stir gently with a fork to combine and to fluff the salad.
Remove the beef cubes from the bag and discard the marinade. Skewer the beef cubes alternately with the bell peppers and onions. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling.
Brush or spray the kabobs with olive oil and season with salt. Grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time. Serve warm with the salad.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Lemon-Herb Beef Kabobs With Couscous Salad recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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