Author Notes
Fire up the grill and enjoy this simple but oh so flavorful recipe for Beef and Vegetable Shish Kabobs. For step-by-step photos go to: http://www.icancookthat.org/2011/04/shish-kabobs-with-rice.html —I Can Cook That
Ingredients
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3 pints
cherry tomatoes
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30
pearl onions, peeled
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2
green bell peppers
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1
yellow bell pepper
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1
red bell pepper
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1
orange bell pepper
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2 pints
whole mushrooms (cremini or button)
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1
zucchini
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2
summer squashes
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5 pounds
top sirloin steak, cubed
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10 cups
chicken stock or vegetable stock
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5 cups
long grain rice
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1 tablespoon
salt
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1 1/4 teaspoons
freshly ground pepper
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1 tablespoon
dried thyme
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1 tablespoon
dried basil
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1 tablespoon
dried oregano
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1 tablespoon
dried marjoram
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2/3 cup
Worcestershire sauce
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3/4 cup
olive oil
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3/4 cup
red wine vinegar
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1 2/3 cups
red wine (table wine will do)
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5
bay leaves
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1
large onion, thinly sliced
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6 to 8
drops tabasco sauce
Directions
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Combine all marinade ingredients in a pot (salt through tabasco sauce)
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Bring to a boil and simmer for 3 minutes.
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Remove from heat and allow to cool completely.
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While waiting for the marinade to cool, prepare your veggies. Cut the peppers into 1 inch pieces. Cut the zucchini and summer squash into thin slices, discarding the ends. Wash the mushrooms with a damp cloth to remove excess dirt. Peel the pearl onions. Add the peppers, zucchini, summer squash, mushrooms, pearl onions, and tomatoes to a one gallon ziplock bag (you may need two bags for the vegetables).
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Place the meat in a separate one gallon ziplock bag. Split the cooled marinade equally between the bags.
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Allow to marinate for 4 hours or ideally overnight.
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To prepare the meal, soak your wooden skewers in water for at least 30 minutes if using wooden skewers.
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To prepare the rice, bring 10 cups of stock to a boil. Add 5 cups of rice. Bring to a boil, then reduce the heat to low. Cover, stirring occasionally until all the stock is absorbed. This is a very basic rice because the marinade will add the flavor.
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The skewers should be cooked on a grill for 10 to 15 minutes, rotating the skewers half way through, or until desired degree of doneness.
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While the kebabs are cooking, take the leftover marinade and bring to a boil.
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To serve, pour cooked marinade over a serving of rice. Top with a vegetable and a meat skewer.
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