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Marinated Sirloin and Veggie Skewers with Couscous

Serves 6
Time 4 hr 45 min
These beef and vegetable skewers are easy to make fit the tastes of you and your guests. Use whatever vegetables you prefer (sliced eggplant and bell peppers are delicious, too) to make them your own.
Special Diets:
Ingredients
  • 6 medium red potatoes
  • 1 head colossal garlic, cloves peeled
  • 6 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 4 green onions, thinly sliced
  • 3 teaspoons finely chopped garlic
  • 1 cup orange juice
  • 1 1/2 pound sirloin, cut into 1-inch cubes
  • 3 patty pan squash, cut into 1-inch cubes
  • 12 cremini mushrooms
  • 1 medium red onion, cut into 6 wedges and divided into pieces about 2 layers thick
  • 12 cherry tomatoes
  • 2 cups couscous
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Method

Bring a large pot of salted water to a boil.

Add potatoes and cook until just tender, about 6 minutes.

Add colossal garlic cloves and simmer for 3 minutes more.

Drain and rinse garlic and potatoes under cold water; set aside.

Meanwhile, put soy sauce, oil, pepper, green onions, chopped garlic and orange juice into a wide, shallow dish and whisk to combine.

Transfer half of the marinade to a second wide shallow dish.

Arrange sirloin in one dish with marinade.

Arrange potatoes, colossal garlic, squash, mushrooms, red onions and tomatoes in second dish with marinade.

Cover both with plastic wrap.

Marinate both, turning the contents of each dish occasionally, for 4 hours. (Marinate the sirloin in the refrigerator and the vegetables at room temperature.)

Prepare a grill for medium heat cooking.

Thread vegetables and sirloin onto skewers, alternating them as you go, to form each kabob (if using wooden skewers, soak in water for 30 minutes before assembling).

Arrange skewers on grill, cover grill and cook, turning occasionally, until meat is cooked through and vegetables are tender.

Meanwhile, bring 3 cups of salted water to a boil in a medium pot.

Add couscous, return to a boil then reduce heat to low, cover and simmer for 2 minutes.

Set aside off of the heat to keep warm, then fluff couscous when ready to serve.

Arrange couscous on a large platter and top with skewers. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 medium red potatoes
  • 1 head colossal garlic, cloves peeled
  • 6 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 4 green onions, thinly sliced
  • 3 teaspoons finely chopped garlic
  • 1 cup orange juice
  • 1 1/2 pound sirloin, cut into 1-inch cubes
  • 3 patty pan squash, cut into 1-inch cubes
  • 12 cremini mushrooms
  • 1 medium red onion, cut into 6 wedges and divided into pieces about 2 layers thick
  • 12 cherry tomatoes
  • 2 cups couscous
Shop with Prime

Exclusively for Prime members in select ZIP codes.