1 1/2 lb Sirloin, Cubed
1/2 c  Cabernet Sauvignon
1/4 c  Red Wine Vinegar
1 ts Thyme, Dried
1    Clove Crushed Garlic
1/2 c  Olive Oil
2 tb Dijon Mustard
2 ds Tabasco Sauce
1/2 ts Ground Black Pepper
See Number 3 Below

1. Combine all ingredients and allow to marinad 6 hours at room temper-
ture or 10-12 hours refrigerated.
2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as:
þ red, green, and yellow peppers
þ baby carrots
þ tomatillo
þ whole cloves of garlic
þ zucchini
þ baby turnips
þ red onion 4. All vegetables except onions should be blanched for 2
minutes.
5. Grill over hot mesquite or charcoal to desired degree of doneness,
brushing occasionally with the remaining marinade.
6. Serve over couscous:
þ 2 cups couscous
þ 2 cups chicken stock or water
þ Salt and pepper 7. Bring liquid to a boil, stir in couscous and let
stand covered for 4
minutes; fluff with a fork.
8. Garnish finished dish with small hot peppers and tomatillo.