Using skewers to alternate meat with veggies is a genius way to sneak colorful foods into those little tummies. In this recipe, we’ve paired beef with peppers and tossed together a citrusy couscous salad to round it all out. Feel free to use the broiler or the grill for this recipe — up to you!
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/ serving 4 people
/ serving 4 people
Beef Sirloin Tips
Red Bell Pepper
Southwest Spice Blend
Wash and dry all produce. Preheat the broiler to high. Soak the skewers in water. Core, seed, and dice the peppers into 3/4-inch cubes. Halve, peel, and dice the shallots into ¾-inch pieces. Finely chop the parsley, reserving a few leaves for garnish. Halve each zucchini lengthwise, then cut into thin half- moons. Zest and halve the lemon.
Cook the couscous: Bring a large pot of salted water to a boil. Once boiling, add the couscous and cook 8-9 minutes, until al dente. Drain.
Meanwhile, toss the beef in a large bowl with the peppers, shallots, Southwest seasoning, and a large drizzle of olive oil. Season generously with salt and pepper. Thread the beef, peppers, and shallots onto the skewers, alternating between each.
Place the skewers onto a baking sheet. Place under the broiler for 5-7 minutes, turning halfway through, until lightly charred and cooked to desired doneness.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini. Cook, tossing, for 4-5 minutes, until slightly golden. Toss the couscous, lemon zest, and parsley into the pan. Add a squeeze of lemon and a large drizzle of olive oil. Season generously with salt and pepper.
Finish and serve: Serve the beef and pepper skewers on a bed of zucchini and couscous salad. Garnish with the reserved parsley leaves and enjoy!