Ingredients

• 2 (1-inch-thick) boneless ribeye steaks (about 2 lb)
• 2 lemons, for juice
• 4 cloves garlic, finely chopped
• 1 ½ teaspoons pumpkin pie spice (or cinnamon)
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 16 (6-inch) wooden skewers
• 2 tablespoons lemon (or garlic) hummus

Prep

• Cut across each steak to make 2 halves, then cut each half into ¼-inch-thick slices.
• Squeeze lemons for juice (4 tablespoons); chop garlic.

Steps

1. Preheat grill (or grill pan). Whisk pumpkin pie spice, 2 tablespoons lemon juice, 2 tablespoons oil, salt, pepper, and garlic until blended. Place steak strips and marinade in bag; shake to coat. Let stand 15 minutes to marinate.
2. Thread the strips of meat onto skewers in a flat "S" shape. Place on grill; cook 2 minutes on each side or until 145°F (for medium rare).
3. Whisk hummus, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice until smooth. Drizzle over steak and serve.

Ingredients

• 1 cup pearl (or regular) couscous
• 2 medium tomatoes
• ¼ cup fresh Italian parsley
• 2 tablespoons fresh mint
• 1 lemon, for zest/juice
• ½ cup crumbled garlic-herb feta cheese
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Prepare couscous following package instructions. Refrigerate 15 minutes or until chilled.
2. Chop tomatoes, parsley, and mint finely. Zest lemon (1 teaspoon), then juice (2 tablespoons). Combine all ingredients (except couscous).
3. Add couscous to tomato mixture; toss to coat. Serve.