Beef and Bell Pepper Kabobs with Yellow Rice

Servings:
Beef and Bell Pepper Kabobs with Yellow Rice 4.62/5 (13 votes)

Kabobs are a great weeknight meal. They not only assemble quickly, but they cook quickly too. And the flavor of the marinade combined with the light char from the grill and the sweetness of the bell peppers is really fantastic. If you don't want to take the extra time to marinate, simply baste the marinade onto the kabobs as they grill. We've paired a simple rice to round out the meal, but you could also serve the kabobs on a bed of arugula lightly tossed in lemon juice and olive oil and it would be lovely.

Beef and Bell Pepper Kabobs

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds sirloin steak, cut into 2" pieces
  • 1 red bell pepper, cut into 2" pieces
  • 1 yellow bell pepper, cut into 2" pieces
  • 2 cups mushrooms, trimmed
  • Marinade
  • 1/2 red onion, cut into wedges
  • 1/3 cup canola oil
  • 1/2 cup low sodium soy sauce
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, minced or pressed
  • kosher salt and pepper

DIRECTIONS

  1. Combine marinade in a dish or resealable bag. Add beef and let marinate for about 30 minutes at room temperature.
  2. Thread marinated beef and vegetables or soaked bamboo skewers or metal skewers.
  3. Place threaded skewers in a baking dish and drizzle with remaining marinade.
  4. Heat the grill (or a grill pan) to medium high. Grill skewers for 2-3 minutes per side or until the vegetables are tender and somewhat charred and the beef is cooked to your liking.

Nutritional Information

Serving Size 296g Calories 447 Fat 21 Sat Fat 5 Sodium 503 Carbs 7 Sugars 4 Fiber 2 Protein 53.

Yellow Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced or pressed
  • 1 teaspoon ground turmeric
  • 1 cup jasmine rice
  • 2 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 bay leaf

DIRECTIONS

  1. Saute onion in butter over medium high heat until tender.
  2. Add garlic and saute another minute.
  3. Add remaining ingredients, bring to a boil, reduce to simmer, cover, and let cook for 20 minutes.
  4. Remove lid, discard bay leaf, fluff, and serve.

Nutritional Information

Serving Size 105g Calories 153 Fat 4 Sat Fat 2 Sodium 417 Carbs 24 Sugars 0 Fiber 0 Protein 3.

NOTES

KID NOTE: The kids ate the meat like they were starved to death. They would not go near the onions or bell peppers, so they were also served a side of carrot sticks.

VEGETARIAN TIP: Skip the meat and add zucchini.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce and make sure your Worcestershire is gluten free.

5 Comments

  1. Zebra says:

    Very good marinade, and the rice is lovely.

  2. jhillenmeyer says:

    This was great! Kids loved it, adults did too!

  3. jwohlgam says:

    delicious, I used quinoa instead of rice and we loved all the flavors!

  4. rafew says:

    Are the onions used in the marinade or on the skewers?

  5. vnottage says:

    I was lazy and didn’t try the rice but I LOVE these kabobs. I will definitely make these again. The meat was very tender which is important to me. With the leftovers I sliced everything up real thin and put in a tortilla. Yum!

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