Beef Kabob with Couscous

Wednesday, February 1st, 2023

Because every great glass of Davis Estates Howell Mountain Cabernet deserves a delicious companion.

Ingredients

Serves 6 to 8

Kabob Marinade

1 cup soy sauce
2 tablespoons dry mustard
1 tablespoon cracked black pepper
½ cup red wine vinegar
1 ½ teaspoons dried parsley
2 cloves minced garlic
⅓ cup lemon juice
1 cup canola oil

Beef Kabob

2 pounds Beef Top Sirloin, cut into 1 ½ inch cubes
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
½ pound medium mushrooms
2-3 small zucchini, cut into 1-inch slices

Couscous

1 cup water
1 cup couscous
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
½ cup diced Roma tomato, ¼-inch dice
½ cup diced English cucumber, seeds removed, ¼-inch dice
½ cup canned garbanzo beans, drained and rinsed
¼ cup minced red onion
½ cup kalamata olives, pitted and sliced
2 tablespoons feta cheese
1 teaspoon chopped parsley
1 teaspoon chopped mint
¼ teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil

Method

Kabob Marinade

In a medium bowl whisk together, all marinade ingredients.
Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat.
Place vegetables and remaining marinade in a large resealable plastic bag; seal bag and turn to coat.
Refrigerate both at least 4 hours or overnight.

Beef Kabob

Preheat grill to medium high. If using wooden skewers be sure to soak them in water ahead of time.
On metal or soaked wooden skewers, thread vegetables and beef alternating different vegetables. Discard marinade.
Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 10-13 minutes, turning occasionally.

Couscous

Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir.
Turn off the heat and cover, allow to sit off heat for 5 minutes.
Remove cover and fluff couscous with a fork and allow to cool.
Combine couscous, tomatoes, cucumber, garbanzo beans, red onion, olives, cheese, and herbs in a medium bowl.
In a separate small bowl, whisk together lemon zest, lemon juice, vinegar, salt, and pepper. Slowly drizzle in the olive oil and whisk.
Pour dressing over the couscous salad, stir to combine

To Finish

On a plates or large dish, spread a generous amount of Couscous. Place the Beef Kabob over the top. Serve immediately with a glass of Howell Mountain Cabernet Sauvignon.

Rich dark fruit and mountain structure from the Davis Estates Howell Mountain Cabernet Sauvignon elevate the savory flavors, turning this hearty pairing into a seriously satisfying classic with a refined edge.