Beef and Pepper Skewers

🥘 Ingredients

• beef sirloin tips (cut into ¾-inch cubes)
  200 g
• black pepper
  to taste
• israeli couscous
  40 g
• lemon (zested and halved)
  1 unit
• olive oil
  2 tbsp
• parsley (finely chopped)
  1 unit
• red bell pepper (cored, seeded, diced)
  1 unit
• salt
  to taste
• shallot (peeled, diced)
  1 unit
• southwest spice blend
  1 tsp
• wooden skewers (soaked in water)
  4 unit
• zucchini (halved lengthwise, cut into half-moons)
  2 unit

🍳 Cookware

• large pot
• large bowl
• baking sheet
• large pan

1. 

   1

   beef sirloin tips red bell pepper shallot parsley zucchini israeli couscous southwest spice blend lemon wooden skewers olive oil salt black pepper

   beef sirloin tips: 200 g (cut into ¾-inch cubes), red bell pepper: 1 unit (cored, seeded, diced), shallot: 1 unit (peeled, diced), parsley: 1 unit (finely chopped), zucchini: 2 unit (halved lengthwise, cut into half-moons), israeli couscous: 40 g, southwest spice blend: 1 tsp, lemon: 1 unit (zested and halved), wooden skewers: 4 unit (soaked in water), olive oil: 2 tbsp, salt: to taste, black pepper: to taste
2. 2

   Preheat the broiler to high. Wash and dry all produce. Soak wooden skewers in water. Core, seed, and dice red bell pepper into ¾-inch cubes. Halve, peel, and dice shallot into ¾-inch pieces. Finely chop parsley, reserving a few leaves for garnish. Halve each zucchini lengthwise, then cut into thin half-moons. Zest and halve lemon.
3. 

   3

   Cook the couscous: Bring a large pot of salted water to a boil. Once boiling, add israeli couscous and cook ⏱️ 8 minutes until al dente. Drain well.
4. 

   4

   Meanwhile, toss beef sirloin tips in a large bowl with red bell pepper, shallot, southwest spice blend, and a large drizzle of olive oil. Season generously with salt and black pepper. Thread the beef, peppers, and shallots onto the skewers, alternating between each.
5. 

   5

   Place the skewers onto a baking sheet . Place under the broiler for ⏱️ 5 minutes , turning halfway through, until lightly charred and cooked to desired doneness.
6. 6

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini. Cook, tossing, for ⏱️ 4 minutes until slightly golden. Toss the drained couscous, lemon zest, and parsley into the pan. Add a squeeze of lemon juice and another large drizzle of olive oil. Season generously with salt and black pepper.
7. 7

   Serve the beef and pepper skewers on a bed of zucchini and couscous salad. Garnish with reserved parsley leaves and enjoy.