Genuine Texas Angus Beef Genuine Texas Angus Beef

Cowboy Kabobs with Spicy Couscous

Serves: 4


2 lbs Genuine Texas Angus Beef™ bottom round steak, cut into 1-inch cubes
2 T canola oil
1 T chopped garlic
1/4 cup plain yogurt
1/4 cup mustard
1 tsp ground cumin
1 tsp salt
1/4 tsp freshly ground black pepper
2 tsp hot sauce
1 large yellow onion, cut into chunks slightly larger than beef cubes
Bamboo skewers, soaked in water for about 20 minutes

Spicy Couscous:
2 T canola oil
2 tsp minced garlic
1 tsp crushed red pepper flakes
2 cups chicken broth
1 box (10 oz) couscous
2 tsp hot sauce
Salt and freshly ground black pepper


In a large bowl whisk together canola oil, garlic, yogurt, mustard, cumin, salt, pepper and hot sauce. Reserve half the marinade in a covered bowl and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for 30 minutes to overnight. Preheat grill to medium-high. Oil the grill surface. Thread beef cubes and onions onto skewers. Place skewers on the grill pan and cook for 3 to 4 minutes on each side for medium-rare (internal temperature of beef should reach 135°F on a meat thermometer). Place kabobs on a serving platter with couscous. Drizzle with some of the reserved marinade before serving.

To prepare the couscous, heat oil in a medium saucepan over medium-low. Sauté garlic with red pepper flakes for 2 minutes, being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with hot sauce and salt and pepper and fluff with fork. Transfer to a serving bowl and serve with kabobs.


Cooked spinach