Hoisin Beef Kabobs With Tomato Salad Recipes

Steps:

• Slice beef into cubes (see Cook's Note). Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.
• In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in the refrigerator, turning periodically.
• Heat grill to high and lightly oil grates.
• Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together olive oil, lemon juice, oregano, mint, garlic, Worcestershire sauce, and red pepper flakes.Cut beef into 1 1/4 inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.TO MAKE THE SALAD: In a large bowl combine the couscous and raisins. In a small saucepan over high heat, bring the broth to a boil and pour over the couscous. Stir to mix, cover and allow to stand for about 10 minutes.In a small bowl whisk together the green onions, parsley, mint, olive oil, lemon juice, salt and pepper. Add to the couscous. Stir gently with a fork to combine and to fluff the salad.Remove the beef cubes from the bag and discard the marinade. Skewer the beef cubes alternately with the bell peppers and onions. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling.Brush or spray the kabobs with olive oil and season with salt. Grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Thread beef, capsicum, zucchini, and onion onto 8 skewers. Combine sauces, sesame oil, and 2 tablespoons water in a small jug. Place half the sauce in a microwave-safe dish. Microwave on high for 30 seconds or until warm. Brush skewers with warm sauce.
• Preheat a barbecue plate to moderate. Spray skewers with oil. Cook skewers, turning once or twice, for 6-8 minutes for medium or until beef is cooked to your liking. Transfer to a plate. Cover with foil and let rest for 5 minutes.
• Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water; soak for 5 minutes or until soft. using a fork, seperate noodles. Drain. Place remaining sauce in a microwave safe dish. Microwave on high for 30 seconds or until warm. Add sauce and coriander to noodles; toss to combine.
• To serve, spoon noodles onto serving plates. Top with skewers. Sprinkle with sesame seeds and serve with lemon wedges.