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Beef Kabobs

with Couscous Salad



For the Beef Kabobs Ingredients:
2 Omaha Steaks Boneless Strip Steaks
2 sweet onions, quartered, then halved crosswise
8 mushrooms
8 cherry tomatoes
1 zucchini cut in ¾-inch slices
1 red bell pepper, seeded and cut into 8 pieces
8 bamboo skewers, soaked in water for at least 30 minutes and drained

For the Marinade Ingredients:
¼ cup red wine
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the Couscous Salad Ingredients:
1 ¼ cups whole-wheat couscous
1 cup boiling water
¼ red onion, diced
1 scallion, sliced
¼ cup currants
¼ cup pumpkin seed, toasted
5 dried apricots, diced
2 to 3 teaspoons minced parsley (optional)
Lemon juice to taste

For the Couscous Dressing Ingredients:
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
½ teaspoon cumin seeds, toasted and ground
½ teaspoon coriander seeds, toasted and crushed
¼ teaspoon ground cardamom
¼ teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1 teaspoon salt

Procedures:
  1. Combine all the marinade ingredients in a large mixing bowl. Add the steak and marinate for at least 4 hours or overnight in the refrigerator. Drain the meat, reserving the marinade. Thread the beef, onions, mushrooms, tomatoes, sliced zucchini, and red bell pepper onto the skewers and lay them in a roasting pan. Pour the marinade over the kabobs and marinate for 1 hour longer.
  2. Meanwhile, whisk together all the ingredients for the dressing in a small bowl and set aside/ Place the couscous in a large mixing bowl; add the boiling water, cover, and let sit for 10 minutes. Fluff the couscous with a fork and let it cool slightly (about 5 minutes). Mix in the onion, scallion, currants, pumpkin seeds, apricots, and parsley. Stir in enough dressing to moisten the salad with out making it soggy and let it sit for about 1 hour before serving. To serve, fluff again, and season with additional salt and lemon juice to taste.
  3. Prepare the grill. About 15 minutes before serving, grill the kabobs for about 4 minutes on each side, or to the desired doneness. Serve with the couscous salad.

Serves: 4

Recipe and Photo courtesy of The Beef Checkoff


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