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broth, prepared barbecue sauce, coffee liqueur, choppedgreen chili 
pepper, crushed garlic clove, horseradish, salt, andpepper. Pour the 
sauce over the skewered mixture and marinatefor 1 hour.

3.
Grill the marinated skewered mixture, basting and turning untildone.

4.
Serve with the cooked rice.


Makes 6 servings.
Mediterranean Beef Kebabs
1 1/2 pound boneless beef sirloin steak
 3 green onions, sliced
 1/4 cup olive oil
 3 tablespoons lemon juice
 1 1/2 teaspoons bottled minced garlic
 2 teaspoons dried tarragon, crushed
 1/2 teaspoon dried oregano, crushed
 1/4 teaspoon freshly ground black pepper
1.
Trim fat from meat. Cut meat into 1-1/2-inch cubes. Place meatcubes 
in a self-sealing plastic bag set in a shallow dish.

2.
For marinade, in a small bowl, combine green onion, olive oil,lemon 
juice, garlic, tarragon, oregano, and pepper. Pour overmeat; seal bag. 
Marinate in the refrigerator for 4 to 24 hours,turning bag occasionally. 
Drain meat, discarding marinade.

3.
Thread meat cubes onto six 12-inch metal skewers, leaving 1/4inch 
between pieces. Place kebabs on the unheated rack of abroiler pan. 
Broil 4 to 5 inches from heat for 10 to 12 minutes or until meat is 
slightly pink in the center, turning occasionallyto brown evenly.


Makes 6 servings.
Moroccan Beef with Honey-Spice Couscous
1 1/2 pounds beef flank steak
Marinade: 2 tablespoons red wine vinegar
 2 teaspoons garlic salt
 1 teaspoon ground cumin
 1 teaspoon ground coriander
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground ginger
 1/2 teaspoon ground black pepper
 1/2 cup honey
 1/2 cup olive oil

Honey-Spice Couscous: 2 cups water
 1/3 cup steak marinade
 1 (8.75-ounce) can garbanzo beans
 1 cup fresh seeded and chopped tomatoes
 1/3 cup chopped fresh flat-leaf parsley
 1 (10 to12-ounce) package couscous

1.
To prepare marinade, combine vinegar and seasonings; stirwell. Add 
honey and oil, stirring until blended. Remove 1/3 cupmarinade; set 
aside for preparing couscous. Place flank steak inplastic bag; add 
remaining marinade, turning to coat. Close bagsecurely and marinate 
in refrigerator 1 hour or up to overnight.

2.
Preheat 10 or 12-inch skillet over medium heat. Remove steak from 
marinade; discard marinade. Place steak in skillet (Cutsteak in half, if 
necessary to fit pan.) Cook 8 to 10 minutes, oruntil browned. Turn 
steak, cover and reduce heat to low. Cook 7to 10 minutes for medium