Easy Beef & Vegetable Shish Kebobs

1/2 cup brown rice

2 cups water

4 ounces top sirloin (choice)

3 tablespoons fat-free Italian dressing

1 green pepper, seeded and cut into 4 pieces

4 cherry tomatoes

1 small onion, cut into 4 wedges

2 wooden skewers, soaked in water for 30 minutes, or metal skewers

Put the meat in a small bowl and pour Italian dressing over the top. Put in the refrigerator for at least 20 minutes to marinate, turning as needed.


In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.Cut the meat into 4 equal portions.

Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Thread 2 cubes of meat, 2 green pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed. Divide the rice onto individual plates. Top with 1 kebab and serve immediately

Grilled Shish Ka Bobs

Use meat and vegetables of your choice and marinade using the below ingredients.

¾ cup soy sauce
1 cup olive oil
1 6 oz. can of orange juice
½ tsp. garlic powder
½ tsp. ground ginger
¼ cup prepared mustard
¼ cup Worcestershire sauce
1 cup red wine
1 tsp. lemon pepper seasoning

Blend all ingredients in blender. Marinate meat for 24 hours. Cook over low to medium heat until desired doneness. (You can reserve fresh marinade to baste veggies as they cook)