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

Marinating with Wine

Wine can be used in cooking as a marinade. The wine is combined with herbs, spices, and other flavorings and poured over raw meat or poultry. By allowing the meat to marinate for hours, and up to overnight, it becomes nicely infused with flavor and even somewhat tenderized by the wine. Once marinated, the meat can be cooked in whichever way you prefer and is often cooked right in the marinade itself.

NOTE – Marinade that has been used either needs to be heated or pitched. Do not put it on the table for additional basting as the bacteria from the raw meat remains in the marinade. This is especially true with chicken.

Red Wine Marinade

The red wine in this recipe delicately flavors food without overpowering. As the aroma of wine mixes with lemon and thyme you'll smell what elegant simplicity is all about. This marinade does an excellent job on vegetables as well as beef or lamb and is well-suited for shish kabobs. Skewered chunks of meat contribute wonderful juices to the fires, producing a curling smoke which embraces the tomatoes, onions and peppers

1 cup dry red wine
1/4 cup oil
Juice from one lemon
2 garlic cloves, minced
2 tsp. Dry powdered thyme
1-1/2 tsp. salt
1 tsp. fresh pepper.

Combine the wine, oil, lemon, garlic, thyme, salt and pepper in a non-reactive or glass bowl or jar and whisk or shake it all up. Then place in a large freezer bag with meat and vegetables (but in separate bags) until you are ready to assemble your shish kabobs. Grill over medium hot heat until done,