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.
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.
Using wooden skewers, thread vegetables and meat. Be sure each skewer has even amounts of meat and veggies.
Cook your shish kebabs until desired meat temperature and veggies are tender.
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.
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!
Ingredients
- 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
- 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
- 1 1/2 C white Basmati rice
- 3 C water
- 3 T dry dill
- s&p
- butter to taste
Instructions
- Cut beef into cubes. Slice veggies into bite size pieces. Place in plastic bags. Set aside.
- 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.
- 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.
- 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.
- Serve shish kebabs over rice and enjoy!
Notes
recipe from Bonnie Tanner
