Grill these flavourful kebabs on the barbecue tonight; serve them over couscous for a quick yet exotic dinner.
2 cloves garlic, minced
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
Grated rind and juice of 1 lemon
2 tbsp mild curry paste
4 tsp olive oil
1 tbsp minced gingerroot
1 lb. top sirloin beef grilling steak (1" thick), trimmed and cut into 1" cubes
1 cup whole wheat couscous
1 each sweet red and green pepper, seeded and cut into 1-1/2" chunks
1/2 cup low-fat plain yogurt
Step 1: Combine 1/2 cup water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
Step 2: 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 marinade.
Step 3: 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.
Makes 8 brochettes or 4 servings
Reprinted with permission from the Beef Information Centre.