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Wednesday, June 9, 2010

June 8 - Kabobs and Rice

Kabobs were on the menu for tonight! They were so easy to make and tasted fantastic. Neither the boy nor I eat tomatoes, so we put beef cubes, red pepper, yellow pepper, red onion and mushrooms on ours (although he didn't eat any of the 'shrooms). I marinated the meat in an Oriental sauce and then basted the kabobs with the left overs while they grilled. They turned out perfectly! I even had enough veggies and meat left over to make up some stir-fry for lunch the rest of the week. YUM! Here are the kabobs pre-grilling:
Here's the recipe for the marinade...I like to make mine in a Ziploc baggy and let them sit overnight.

Oriental Steak Kabobs
1 envelope Lipton Recipe Secrets Savory Herb with Garlic mix
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup honey
1 pound boneless sirloin streak, cut into 1-inch cubes
Assorted veggies of your liking

  1. In a Ziploc bag, blend savory herb with garlic soup mix, soy sauce, lemon juice, oil, and honey. 
  2. Add steak and let marinate overnight or for at least 8 hours. 
  3. Thread skewers with vegetables and steak cubes. 
  4. Grill skewers over medium heat, turning and basting frequently with reserved marinade, until steak is cooked to desired doneness. Do not brush with marinade during last 5 minutes of cooking.
I served mine over saffron rice, but have done it with plain white and brown rice, and rice pilaf. I was out of everything else, so the fluorescent saffron it was!

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