Hands-on Time
45 Mins
Marinate Time
30 Mins
Yield
Serves 4 to 6
Photo: Jeffery Cross; Styling: Jeffrey Larsen

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

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