These Mesquite Grilled Beef Brochettes offer a robust, smoky flavor profile perfect for summer gatherings or a hearty weeknight dinner. The sirloin cubes are tenderized and infused with a rich marinade of Cabernet Sauvignon, red wine vinegar, Dijon mustard, and aromatic thyme. Grilling over mesquite wood chips adds a distinctive, earthy smoke that pairs beautifully with the savory beef. Served alongside fluffy couscous and colorful blanched vegetables, this dish balances bold spices with fresh textures. It is an elegant yet approachable meal that highlights the natural taste of quality beef, making it a favorite for both casual barbecues and special occasions.
Mesquite Grilled Brochettes Of Beef
Description
These Mesquite Grilled Beef Brochettes offer a robust, smoky flavor profile perfect for summer gatherings or a hearty weeknight dinner. The sirloin cubes are tenderized and infused with a rich marinade of Cabernet Sauvignon, red wine vinegar, Dijon mustard, and aromatic thyme. Grilling over mesquite wood chips adds a distinctive, earthy smoke that pairs beautifully with the savory beef. Served alongside fluffy couscous and colorful blanched vegetables, this dish balances bold spices with fresh textures. It is an elegant yet approachable meal that highlights the natural taste of quality beef, making it a favorite for both casual barbecues and special occasions.Ingredients
Directions
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In a large bowl, whisk together the Cabernet Sauvignon, red wine vinegar, olive oil, Dijon mustard, crushed garlic, dried thyme, Tabasco sauce, and ground black pepper to create the marinade.
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Add the cubed sirloin beef to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 10 hours, or up to 12 hours, turning occasionally.
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Remove the beef from the refrigerator and let it sit at room temperature for 30 minutes before grilling. Drain the marinade, reserving it for basting.
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Preheat the grill with mesquite wood chips or charcoal to high heat.
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Thread the beef cubes onto skewers, alternating with prepared vegetables such as red, green, and yellow peppers, baby carrots, tomatillos, whole garlic cloves, zucchini, baby turnips, and red onion.
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Grill the brochettes over the hot mesquite, turning occasionally and brushing with the reserved marinade, until the beef reaches your desired degree of doneness.
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While grilling, bring 2 cups of chicken stock or water to a boil in a saucepan. Stir in 2 cups of couscous, salt, and pepper.
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Remove the couscous from heat, cover, and let stand for 4 minutes. Fluff with a fork before serving.
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Serve the grilled beef brochettes over the fluffy couscous, garnished with small hot peppers and sliced tomatillos.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 641.8kcal
- % Daily Value *
- Total Fat 42.7g66%
- Saturated Fat 9.3g47%
- Cholesterol 126.0mg42%
- Sodium 398.9mg17%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 1.3g6%
- Sugars 2.0g
- Protein 50.9g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Blanch all vegetables except the onions in boiling water for 2 minutes, then drain and cool slightly before skewering if not already done.
For best results, use skewers that are pre-soaked in water if using bamboo, to prevent burning on the grill.
Ensure the reserved marinade used for basting is heated thoroughly or use a fresh batch to avoid food safety issues, as the original marinade has been in contact with raw beef.
