I decided on this dish to have with a wine gift I had received. This is from Weber’s Big Book of Grilling (the red one), and is officially called Lemon-Herb Beef Kabobs with Couscous Salad.
For 1 1/2 lb sirloin or tenderloin (I used sirloin), marinate in 1/4 cup olive oil, 2 Tbsp fresh lemon juice, 2 Tbsp coarsely chopped oregano (2-3 stems worth of leaves), 2 Tbsp coarsely chopped fresh mint (5 of our very large leaves), 2 tsp minced garlic (1 v. lg. clove), 1 tsp Worcestershire sauce, and 1/4 tsp crushed red pepper flakes. Marinate 1 1/4″ cubes of beef 2-4 hours in the fridge. Skewer with red pepper slices and single-layer onion pieces in between, with nothing touching so they all cook. Be sure to have at least one onion and one red pepper per beef cube b/c they are delicious together. Let stand at RT 20-30 mins before grilling. Salt well, and grill over direct medium heat 8-10 mins total, turning once.
Salad: place 1 1/2 cups couscous and1/3 cup raisins in a largish bowl, and add 2 cups boiling chicken broth or bouillon. Stir to mix, cover, let stand 10 minutes. Whisk together 1/4 scallion white parts, thinly sliced (about 10 of them), 3 Tbsp finely chopped flat-leaf parsley, 2 Tbsp finely chopped fresh mint, 2 Tbsp olive oil, 2 Tbsp lemon juice, 1/2 tsp Kosher salt, and 1/4 tsp freshly ground black pepper. Stir into the couscous and fluff.
The bok choi I just wash, chop into largish pieces, and saute in butter or oil or a combination, with a bit of salt and sometimes pepper. An easy and delicious vegetable
The wine was a gift from my friend G, for whom I wrote a letter of reference – “Educated Guess” Cabernet Sauvignon, 2010. We enjoyed it very much, but the label was the best part!