Here is another one of those recipes that I like to 'play' with to make it suit my taste buds. I will usually add pieces of onion and I always do something like this on my gas BBQ grill, basting with one of my sauces I will make up by taste test. A lot depends on the flavor I am in the mood for. A good Cabernet Sauvignon is a favorite for me with this.
Beef. Pepper and Mushroom Kabobs
1 lb Top Sirloin Steak (cut 1 inch thick)
1 lge green, red, or yellow bell pepper, cut into 1 ¼ in. pieces
12 lge mushrooms
1 pkg long grain and wild rice mixture (6 ounces)
¼ tsp salt
Seasoning
1 tbl fresh lemon juice
1 tbl olive oil
1 tbl water
2 tsp Dijon-style mustard
1 tsp honey
½ tsp dried oregano leaves
¼ tsp pepper
• Trim fat from beef steak; cut into 1 ¼ - inch pieces. In large bowl, whisk together seasoning
Ingredients; add beef, bell pepper, and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper, and mushrooms on each of four 12-inch metal skewers.
• Prepare rice according to package directions; keep warm.
• Meanwhile, place kabobs on rack in broiler pan OR on BBQ grill, so surface of meat is 3 to 4 inches from heat. Broil or grill 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
• Season with salt. Serve kabobs with rice.
Makes 4 servings with a total preparation time of about 30 minutes.
This is making me hungry ... I am lazy and a short cut that works for us is to use Wishbone Italian salad dressing (regular or any of the varieties) as the marinating mixture and the basting sauce. Also we always include onions and also a couple of tomatoes on the stick. I've also added squash (summer or Zuccini) if it's in season.
I usually make double for us and freeze half. It's not nearly as good the second time around but, remember, I'm lazy and if I cook, I try to make enough for two meals minimum.
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