1. Whether you are hosting a party or just cooking for your family, Wednesday,March 11th,the Chicago Sun-TimesTaste
section will be full of crowd pleasing St.Patrick’s Day recipes andONE OF THEM COULD BE YOURS!
Send in the complete recipe,including the ingredient list,
photo and step-by-step directions to taste@suntimes.com
with your name,home town and a contact phone number
by 5 pm,Tuesday,March 3rd.
Have a favorite recipe
for St. Patrick's Day?
WEST | WEDNESDAY, APRIL 24, 2013
PRODUCED BY THE ADVERTISING DEPARTMENTPRODUCED BY THE ADVERTISING DEPARTMENTPRODUCED BY THE ADVERTISING DEPARTMENT
Menu Planner
BY SUSAN NICHOLSON
uExpress
WINE REVIEW:A‘familysecret’isrevealedinthisChardonnay,Page6
Moroccan
Beef Kebabs
EASY ENTERTAINING: Transport
guests to Morocco with these beef
kebabs. Alternatively, try making
them with chicken.
Ingredients
2 tablespoons cilantro, chopped
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/4 pounds beef top sirloin, cut into
1-by-1 1/2-inch chunks
1 medium onion, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch
pieces
Heat broiler. In a large bowl,
combine cilantro, olive oil, minced
garlic, cumin, paprika and cayenne
pepper; mix well. Add beef, onion
and red bell pepper; toss to coat.
Alternately thread beef, onion and
bell pepper onto 4 (12-inch) metal
skewers. Place skewers on
rack in broiler pan 3 to 4
inches from heat. Broil 8 to
10 minutes for medium-
rare to medium doneness,
turning once.
Serve kebabs over cous-
ous. Add a Bibb lettuce
salad and whole-grain
rolls. For dessert, serve
sorbet with butter
cookies.
PHOTO ILLUSTRATION OF RECIPE