Moroccan-Style Beef Brochettes

By Bexter

Ingredients

• 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
• Pinch salt
• 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

Preparation

Step 1

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.