Beef Shish Kabobs with Wild Rice

Ingredients
1 lb Top Sirloin (have the butcher or meat counter trim the meat and cut into 1” cubes)
Pinch of Salt
1 tablespoon Olive Oil
1 teaspoon fresh Rosemary, chopped
1 tablespoon Lime Juice
1 tablespoon fresh Parsley
2 cloves Garlic, chopped
Wooden Skewers
1 pint Grape Tomatoes
1 Red Onion, cut into 1 ½ inch cubes
Green Peppers, cut into 1 ½ inch cubes
1 pint Whole Mushrooms
1 tablespoon Olive oil
2 Zucchini, sliced ½
Salt and Pepper
1 cup Wild Rice Blend
2 cups Chicken Broth

Method

1. Combine the beef with the salt, oil, rosemary, lime juice, parsley, and garlic. Marinate overnight in the fridge. If making the same day, marinate for a least a couple of hours.
2. Toss the vegetables with the oil, salt, and pepper. Remove meat from marinade and wipe off any excess.
3. Soak the skewers in water for at least 10 minutes so they won’t burn. Heat the grill to medium hot.
4. To assemble the skewers, anchor a skewer with a cube of meat. Add one of each vegetable then another beef cube and repeat. Leave a little room at the end of each skewer so you can manage flipping them with tongs or gloved hands.
5. Grill until meat is done and vegetables are nicely charred, about 10-15 minutes depending on the heat of your grill and the size of the meat, turning as needed to nicely brown each side.
6. While the meat is cooking, cook the wild rice with the chicken broth. Follow package directions.
7. To serve, divide the wild rice blend evenly between four plates. Using tongs and an oven mitt, carefully slide the meat and veggies off of one kabob and onto the rice, repeating for all four plates. Sprinkle with fresh herbs and serve.

All recipes are provided courtesy of UNC Hospitals Nutrition and Food Services.