Mesquite Grilled Brochettes of Beef

These beef brochettes start with a six-hour marinade that does serious work. Cubed sirloin soaks in a blend of Cabernet Sauvignon, red wine vinegar, olive oil, Dijon mustard, garlic, thyme, and hot pepper sauce. The wine and vinegar tenderize the meat while the mustard and oil create an emulsion that clings to every surface.

The vegetable selection is wide open: red and green peppers, zucchini, baby turnips, red onion, even whole garlic cloves all work on the skewer. One important detail from the directions: blanch all the vegetables except the onions for 2 minutes before threading. Raw vegetables on a hot grill either char on the outside while staying crunchy, or they take so long to cook that the beef goes past done. Blanching gives them a head start.

Mesquite wood burns hotter and imparts a stronger, sweeter smoke than charcoal alone. If you can get mesquite, use it. The smoky char it puts on the marinated beef is what makes this recipe special. Serve over fluffy couscous with small hot peppers and tomato as garnish.

Chef Tips

• Marinate for the full 6 hours at room temperature for maximum flavor penetration
• Blanch all vegetables except onions for 2 minutes before skewering. This ensures they cook evenly with the beef
• Drain the marinade before grilling. Wet meat steams instead of searing
• If you don’t have mesquite wood, add mesquite wood chips to a charcoal grill for a similar smoky result

Variations

• Use lamb or chicken thighs in place of sirloin for a different protein
• Swap couscous for grilled flatbread or rice pilaf
• Add a squeeze of lemon and chopped mint over the finished dish for a Mediterranean finish