Beef Kebabs With Grilled Plums and Couscous

 

BEEF Kebabs With Grilled Plums and Couscous

Ingredients

1/4 cup in addition to 1 tablespoon extra-virgin olive oil, in addition to something else for brushing

1/4 cup red wine vinegar

2 teaspoons slashed new rosemary

1 teaspoon dijon mustard

Fit salt and newly ground pepper

1/4 pounds tri-tip steak, cut into 1-inch pieces

 1/2 cups pearl couscous

2 tablespoons cleaved new parsley

1 enormous red onion, cut into 4 thick adjusts

 4plum tomatoes, divided lengthwiseI

Instructions

Absorb 4 wooden sticks water, 20 minutes. In the mean time, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in an enormous bowl. Save 2 tablespoons of the marinade, then, at that point, add the steak to the bowl with the leftover marinade and throw; put away at room temperature, 20 minutes.

Cook the couscous as the mark coordinates; throw with the leftover 1 tablespoon olive oil, the parsley, and salt and pepper to taste.

While the couscous is cooking, preheat a huge barbecue container over high intensity. String the steak onto the sticks. Throw the onion rounds and tomatoes in a bowl with the saved 2 tablespoons marinade.

Brush the barbecue dish with olive oil and add the kebabs and onion adjusts. Cook the onion, turning once, until roasted and delicate, 4 to 6 minutes. Cook the kebabs, turning a couple of times, until roasted everywhere, 8 to 10 minutes for grilled to perfection. Move the kebabs and onion to a plate and season with salt. Add the tomatoes to the container, cut-side down, and cook, turning once, until burned and relaxed, around 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.