This weekend I was given quite the culinary challenge: make a meal for ten people without breaking the bank. I would be feeding everyone at the beach, so my mind immediately went to Shish Kabobs with Rice (I want summer and barbecues to be here so badly!). This is a great option for vegetarians as well, always a plus.
Living in the city does not mean you can’t enjoy this recipe. If you have a little indoor grill, that will work just fine. Due to the poor weather we had this weekend, we actually ended up broiling the shish kabobs in the oven, which worked just fine.
Ingredients (serves 10):
- 3 pints cherry tomatoes
- 1 bag of pearl onions, peeled (quick tip below)
- 2 green bell peppers
- 1 yellow pepper
- 1 red pepper
- 1 orange pepper
- 2 8 oz packages of whole mushrooms (I used cremini)
- 1 large zucchini
- 2 large summer squash
- 5 lbs top sirloin steak, cut into cubes
- 10 cups chicken stock (ideally, use vegetable stock to keep veggies truly vegetarian)
- 5 cups rice
Ingredients for marinade:
- 1 tablespoon salt
- 5 cloves garlic, minced
- 1 1/4 teaspoon pepper
- 1 heaping tablespoon of the following dried spices: thyme, basil, oregano, marjoram
- 2/3 cup Worcestershire sauce
- 3/4 cup oil
- 3/4 cup red wine vinegar
- 1 2/3 cup red wine (an inexpensive table wine is fine)
- 5 bay leaves
- 1 large onion, thinly sliced
- 6-8 drops tabasco sauce