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Sirloin Shish Kebabs with Basmati Dill Rice

March 3, 2016 by Dangerously-Delicious.com

Don’t own a grill, but still want to enjoy the taste of outdoor cooking? These Sirloin Shish Kebabs can be broiled in your oven or grilled on your patio. The bold marinade, used for both beef and veggies, compliments the Basmati Dill Rice perfectly. It’s a match made in kitchen heaven. 

Sish Kebabs with Dill Rice

Start by washing and slicing your veggies as well as cutting your meat into bite size pieces. I used colorful bell peppers, red onion, whole mushrooms, grape tomatoes and zucchini. Marinate your meat and veggies for at least 6 hours.


Marinate veggies and meat

Using wooden skewers, thread vegetables and meat. Be sure each skewer has even amounts of meat and veggies.

Sish Kebab

Cook your shish kebabs until desired meat temperature and veggies are tender.

Sish Kebabs

Cook your white Basmati rice as directed on package. When it’s done, use a fork to fluff the rice and add dried dill. Add butter and salt & pepper before serving.

Dill Rice

These beautiful shish kebabs will fill your home with savory aromas in every corner of your home. You’ll be salivating at the thought of eating these babies! Good thing they cook up FAST!

Sish Kebabs with Basmati Dill Rice

Print
Sirloin Shish Kebabs with Basmati Dill Rice

Ingredients

    Shish Kebabs
  • 1 lb top sirloin
  • 1 red onion, chopped into bite size pieces
  • white mushrooms, whole
  • grape tomatoes, whole
  • 2 large zucchini, sliced
  • 2 bell peppers (any color), cut into bite size pieces
  • long wooden skewers
  • Marinade
  • 1 1/2 C Vegetable oil
  • 3/4 C soy sauce or GF soy sauce
  • 1/2 C lemon juice
  • 1/4 C Worcestershire sauce
  • 2 T dry mustard
  • 2 1/2 tsp salt
  • 1 1/2 tsp parsley flakes
  • 1 tsp pepper
  • 2 cloved minces garlic
  • Rice
  • 1 1/2 C white Basmati rice
  • 3 C water
  • 3 T dry dill
  • s&p
  • butter to taste

Instructions

  1. Cut beef into cubes. Slice veggies into bite size pieces. Place in plastic bags. Set aside.
  2. Mix marinade in blender on high. Set 1 cup marinade aside. Pour remaining amount over beef and veggies. Seal bags and place in refrigerator for at least 6 hours.
  3. Thread even amounts of meat and vegetables onto skewers. Brush with remaining marinade that you set aside. Broil or grill kebabs until desired meat temperature and vegetables are tender.
  4. On stovetop, bring rice and water to a boil. Reduce heat and cover with tight fitting lid for 15 minutes. Remove from heat and fluff rice with fork. Add dried dill and mix with fork. Add salt and pepper and butter to taste.
  5. Serve shish kebabs over rice and enjoy!

Notes

recipe from Bonnie Tanner

3.1
http://www.dangerously-delicious.com/sirloin-shish-kebabs-with-basmati-dill-rice/
All content property of www.Dangerously-Delicious.com

Filed Under: Entree, Gluten-Free Tagged With: basmati rice, beef, dill, easy, gluten free, grilled, shish kebabs, steak, vegetables

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