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Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce

Photo: John Autry; Styling: Mindi Shapiro Levine
Hands-on time 15 mins
Total time 1 hr, 11 mins
Yield 6 servings (serving size: 2 skewers, about 1 1/3 cups couscous mixture, and about 1/4 cup sauce)
A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.


  • Pepper sauce:
  • 4 red bell peppers
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon crushed red pepper
  • Couscous:
  • 1 cup water
  • 1 cup fat-free, lower-sodium chicken broth
  • 1 bay leaf
  • 2 cups uncooked couscous
  • 8 ounces eggplant, cut lengthwise into 1/2-inch-thick slices
  • 8 ounces squash, cut lengthwise into 1/2-inch-thick slices
  • 8 ounces zucchini, cut lengthwise into 1/2-inch-thick slices
  • 4 green onions, trimmed
  • Cooking spray
  • Skewers:
  • 1 1/2 pounds top sirloin steak, cut into 1-inch cubes
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 526
  • fat 15.4 g
  • satfat 3.3 g
  • monofat 9.3 g
  • polyfat 1.4 g
  • protein 36.7 g
  • carbohydrate 58.5 g
  • fiber 8.2 g
  • cholesterol 49 mg
  • iron 3.7 mg
  • sodium 461 mg
  • calcium 75 mg

How to Make It

  1. Preheat broiler.

  2. To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.

  3. Preheat grill to medium-high heat.

  4. To prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.

  5. Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.

  6. To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.