Preparation:
1. Combine all ingredients and allow to marinate 6 hours at room temperature or 10-12 hours refrigerated.
2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as: red, green, and yellow peppers baby carrots tomatillo whole cloves of garlic zucchini, baby turnips, red onion
4. All vegetables except onions should be blanched for 2 minutes.
5. Grill over hot mesquite or charcoal to desired degree of doneness, brushing occasionally with the remaining marinade.
6. Serve over couscous: 2 cups couscous, 2 cups chicken stock or water, Salt and pepper
7. Bring liquid to a boil, stir in couscous and let stand covered for 4 minutes; fluff with a fork.
8. Garnish finished dish with small hot peppers and tomatillo. |
