Lemon-Soy Beef Kebabs with Pearl Couscous

Lemon-Soy Beef Kebabs with Pearl CouscousRecipe

Photo: Jeffery Cross; Styling: Jeffrey Larsen

For maximum flavor and tenderness, marinate the beef cubes overnight. You'll need 8 wooden skewers (12 in. long), soaked in water for 30 minutes.

Serves 4 to 6


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1 lemon
1/3 cup vegetable oil
1 tablespoon minced garlic
1 tablespoon soy sauce
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1 1/2 pounds beef sirloin steak, cut into 1 1/2-in. cubes
1 cup pearl couscous
1 tablespoon extra-virgin olive oil
2 medium tomatoes, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped red onion
1/3 cup chopped fresh parsley


Hands-on: 45 Minutes
Marinate: 30 Minutes

1. Zest and juice lemon. Reserve zest, chilled, for couscous. Combine 3 tbsp. lemon juice (save extra for other uses) with the vegetable oil, garlic, soy sauce, and 1/2 tsp. each salt and pepper in a large resealable plastic bag. Add beef, seal bag, and chill at least 30 minutes and up to 24 hours.

2. Heat a grill to high (450° to 550°). Thread beef onto 8 soaked wooden skewers and discard marinade.

3. Prepare couscous according to package instructions. In a large bowl, combine couscous with reserved lemon zest, remaining 1/2 tsp. each salt and pepper, the olive oil, tomatoes, red onion, and parsley. Chill if you like or serve at room temperature.

4. Grill beef, turning once or twice, until grill marks appear and meat is done the way you like (cut to test), about 8 minutes total for medium-rare. Serve beef with couscous.

Created date

July 2015

Nutritional Information

Calories 304
Caloriesfromfat 33 %
Protein 26 g
Fat 12 g
Satfat 2.5 g
Carbohydrate 23 g
Fiber 1.8 g
Sodium 416 mg
Cholesterol 42 mg