Beef Kabobs

Posted on February 10, 2009. Filed under: Beef |

Jon and I realized that in almost 5 years of marriage we have never made kabobs for dinner. Weird, because they are so easy, versatile, and delicious. I have been in the mood for ‘greek’ food. So kabobs seemed to fit the bill. I made them with brown rice and a green salad.

Serves 3-4
kabobs
2 lbs sirloin, fat trimmed off, cut into small cubes
1 green bell pepper, large chopped
1 c. cherry tomatoes
1 pint mushrooms
1 zucchini, thick sliced
1 red onion, large chopped
Greek Seasoning
8 long wood skewers, soaked in water for 30 minutes

Rice
2 c. water
1 c. brown rice
1 tsp greek seasoning
1 tsp olive oil
1 tsp butter

Salad
3 c. chopped green leaf lettuce
1/2 c. cherry tomatoes
1/2 c. chopped raw broccoli
1/2 c. sliced cucumbers
tzatziki dip for dressing

1. Boil the water, brown rice, olive oil and seasoning in a 3 qt pan. Once it comes to a boil, reduce the heat to low, and let it simmer with the cover on for about 20 minutes.

2. While the rice is cooking, stick the kabob ingredients in the skewers in any order you want. Jon like mushrooms, and I don’t. So we make some kabobs just for him, and some just for me.
3. Grill them on each side for about 3 minutes. This will get them cooked evenly, and not crispy on 1 side, and tender on the other.

4. Mix all the veggies for the salad together, leaving the dressing on the side for people to put on as they like.

5. Once the rice is cooked add the tsp butter. This will make it extra creamy and not sticky.

6. Serve the kabobs, rice and salad, and eat! See, so easy and so delicious.

Tonight I am making beef stew with the left over meet and veggies from the kabobs. So make extra kabobs if you want to make a meal out of leftovers the next night.

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