Beef and Vegetable Kabobs with Brown Rice

Ingredients

• Lean beef chunks 20 oz
• Bell peppers 4 cups
• Onion 2 medium
• Brown rice 3 cups cooked
• Olive oil 4 tsp

Method

1. Prepare the ingredients. Wash the bell peppers thoroughly. Cut the lean beef into 1-inch cubes if not pre-cut. Cut the bell peppers into 1-inch pieces and the onion into wedges. Measure out the cooked brown rice.
   Tip: Use a sharp knife and a stable cutting board for safe and efficient chopping.
2. Preheat the grill or grill pan. Preheat your grill or grill pan over medium-high heat for about 5 minutes. This ensures the kabobs will sear nicely and cook evenly.
   Tip: If using wooden skewers, soak them in water for 20 minutes before grilling to prevent burning.
3. Assemble the kabobs. Thread the beef chunks, bell pepper pieces, and onion wedges alternately onto skewers. Leave a little space between pieces to allow even cooking.
   Tip: Alternate colors and textures for an appealing presentation.
4. Brush kabobs with olive oil. Lightly brush the assembled kabobs with olive oil on all sides. This helps prevent sticking and adds flavor.
   Tip: Use a silicone brush for even oil application.
5. Grill the kabobs. Place the kabobs on the preheated grill. Cook for about 8-10 minutes, turning every 2-3 minutes to brown all sides evenly. The beef should reach an internal temperature of 145°F (63°C) for medium rare or cook longer for your preferred doneness.
   Tip: Use tongs to turn kabobs gently to avoid breaking them apart.
6. Warm the brown rice. While the kabobs cook, warm the cooked brown rice in a microwave or on the stovetop until heated through.
   Tip: Add a splash of water when reheating rice to keep it moist.
7. Serve. Place a portion of brown rice on each plate and top with the grilled beef and vegetable kabobs. Serve immediately while hot.
   Tip: Garnish with fresh herbs like parsley or cilantro for extra freshness if desired.

Pro tips

• Soak wooden skewers in water for at least 20 minutes before grilling to prevent burning.
• Cut vegetables and beef into uniform sizes to ensure even cooking.