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2 lb. Muskox (top butt sirloin)
3 green peppers
3 red peppers
2 onions
2 tsp. black pepper
1 tsp. ground cumin
1 tsp. thyme
1 tsp. garlic
2 tbsp. brandy
2 tbsp. oil
Cut top butt sirloin into 30 equal-sized cubes. Marinate in brandy, oil and seasonings for 2 hours. Cut onion, red and green peppers into 30 equal-sized squares and blanch. Put 5 pieces each of meat, peppers and onion on the 6 skewers, alternating their order. Broil on all sides until medium-rare. Serves: 6 Serve over BBQ sauce. Garnish with white and wild rice broiled corn and green beans
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