Shish Kabobs with Rice
A favorite summer recipes! Grilled beef and assorted vegetable shish kabobs served over rice with a tangy marinade
Ingredients
Marinade:
- 1 tablespoon salt
- 5 cloves garlic minced
- 1 1/4 teaspoon pepper
- 1 tablespoon thyme
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon marjoram
- 2/3 cup Worcestershire sauce
- 3/4 cup oil
- 3/4 cup red wine vinegar
- 1 2/3 cup red wine
- 5 bay leaves
- 1 large onion thinly sliced
- 6-8 drops tabasco sauce
Shish Kabob:
- 3 pints cherry tomatoes
- 1 bag of pearl onions peeled
- 2 green bell peppers
- 1 yellow pepper
- 1 red pepper
- 1 orange pepper
- 2 8 oz package whole mushrooms
- 1 large zucchini
- 2 large summer squash
- 5 lbs top sirloin steak cut into cubes
For serving:
- 5 cups rice
- 10 cups chicken or vegetable stock
Instructions
- Combine all marinade ingredients in a pot. Bring to a boil and simmer for 3 minutes. Remove from heat and allow to cool completely.1 tablespoon salt, 5 cloves garlic, 1 1/4 teaspoon pepper, 1 tablespoon thyme, 1 tablespoon basil, 1 tablespoon oregano, 1 tablespoon marjoram, 2/3 cup Worcestershire sauce, 3/4 cup oil, 3/4 cup red wine vinegar, 1 2/3 cup red wine, 5 bay leaves, 1 large onion, 6-8 drops tabasco sauce
- While waiting for the marinade to cool, prepare your veggies. Cut the peppers into 1 inch pieces.2 green bell peppers, 1 yellow pepper, 1 red pepper, 1 orange pepper
- Cut the zucchini and summer squash into thin slices, discarding the ends.1 large zucchini, 2 large summer squash
- Wash the mushrooms with a damp cloth to remove excess dirt.2 8 oz package whole mushrooms
- Cut off the top and bottom of each pearl onion and peel away the outer layer.1 bag of pearl onions
- Place the meat in a one-gallon zip top bag and the vegetables in another zip top bag. Split the marinade equally between the bags.5 lbs top sirloin steak, 3 pints cherry tomatoes
- Place in the refrigerator to marinate overnight.
- To prepare the meal, soak the skewers in water for at least 30 minutes.
- Place the meat on skewers. The meat and vegetables should be kept separate so that (1) the meat can be cooked longer and (2) to keep vegetarian skewers as an option. Alternate the vegetables so that each skewer has a nice selection of all the vegetables.
- 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.5 cups rice, 10 cups chicken or vegetable stock
- Grill for 10 to 15 minutes, rotating the skewers halfway through. Alternatively, broil the skewers in your oven on high for 4-5 minutes on each side.
- While the kebabs are cooking, take the leftover marinade and bring to a boil. If there are vegetarians, keep the marinade from the meat separate from the marinade used for the vegetables.
- To serve, pour cooked marinade over a serving of rice. Top with a vegetable and a meat skewer.
I did this mainly so the meat and vegetables remain separate — for the vegetarians in the group.
This will prevent burning of the skewer during cooking.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!