PREPARATION INSTRUCTIONS:
*MARINATE MEAT 1 HOUR - 24 HOURS*
KABOBS
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Place wooden skewers in water and allow to soak for at least 30 minutes.
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Place beef and marinade in Zip-loc bag. Remove as much air as possible and seal. Place in the refrigerator and marinate one hour to overnight.
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Prepare vegetables by cutting into 1.5” pieces. Spread on cutting board or pan, drizzle with oil, and sprinkle with salt and fresh ground pepper. Toss to coat.
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Thread marinated steak and vegetables on skewers. Discard leftover marinade.
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Preheat grill to medium high heat (450-500° F).
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Place kabobs on grill for 3-4 minutes per side (all 4 sides) for medium rare to medium doneness.
COUSCOUS SALAD
- Place the couscous in a large bowl and pour 1 1/2 cups (3/4 C for 2 serving kit) of boiling water over the top. Cover and let stand for 5 minutes; fluff with a fork.
- Slice scallions, chop tomatoes and cucumbers.
- Toss the couscous with the scallions, tomatoes, cucumbers, and lemon dressing.
Serve with Mojito Lime Cheese Curds.
INGREDIENTS: BEEF, RED PEPPER, RED ONION, ZUCHINNI, TOMATOES, CUCUMBER, SCALLIONS, COUSCOUS, OLIVE OIL, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT) GARLIC, WORCHESTERSHIRE SAUCE (WHITE VINEGAR, MOLASSES, SUGAR, WATER, SALT, ONIONS, ANCHOVIES, GARLIC CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT) LEMON JUICE, RED WINE VINEGAR, DIJION MUSTARD (WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, CITRIC ACID, TURMERIC, TARTIC ACID, SPICES) PEPPER, OLIVE OIL, SALT, PEPPER,
ALLERGENS: WHEAT, SOY, MILK (CHEESE)