Brooke Appetit: Beef Shish Kabobs with Lebanese Rice

Arizona Beef is delighted to welcome Brooke Appetit back to share another delicious recipe. This one is easy, colorful, and delicious. Read on!

“As our Arizona weather is starting to get nicer (maybe a little?) I love to spend my evenings outside grilling!  Marinated shish kabobs are easy to prepare, fast cooking, and perfect for entertaining. We are using Sirloin for this recipe. Sirloin is less expensive and is a great option because of it’s lean but beefy flavor. If you allow it a few more hours in the marinade, you will be sure to have tender and flavorful kabobs! I like to pair the kabobs with a Lebanese rice that is also easy and delicious. Enjoy!” – Brooke Gladden

Beef Shish Kabobs

Ingredients:

¾ cup vegetable oil or olive oil
¾ cup soy sauce
½ cup lemon juice
1/3  cup Worcestershire
¼ cup mustard
¼ cup honey
2 cloves garlic, minced
2 tbsp fresh chopped herbs (I used oregano, basil, rosemary and parsley)
1 ½ teaspoon salt
2 teaspoons coarsely cracked black pepper
1 ½ lbs Top Sirloin*, cut into 1 inch cubes
Vegetables – cut into chunks
16 mushroom caps
1 large red onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 zucchini
1 yellow squash

*Don’t have Top Sirloin? Try these steak swaps for alternate beef cut options that also work well for kabobs.

Method:

1. Whisk the oil, soy sauce, lemon juice, Worcestershire, mustard, honey, garlic, fresh herbs, salt and pepper together in a bowl. Pour half into a resealable plastic bag. Add the beef, coat with the marinade and seal the bag. Marinate in the refrigerator for 6 hours or overnight.

2. A few hours before you are ready to grill add vegetables into a resealable plastic bag and coat with the marinade.

3. Thread pieces of vegetables and beef onto metal skewers.

4. Preheat grill to high heat. You can reduce the heat to medium-high once you put the kabobs on but starting them with a high heat will allow for a nice char. Grill kabobs, turning every 2-3 minutes until all sides have a nice char. I typically grill mine for 8-10 minutes total. Be careful to not overcook the meat. In my opinion, they are best when medium-rare!

Lebanese rice

Ingredients:
1 cup white rice
½ cup vermicelli
1 tbsp olive oil
1 ½  tbsp butter
1 teaspoon salt
2 ¼ cups water
½ cup toasted pine nuts, toast in 1 tbsp butter

Method

  1. In a non-stick pot, heat olive oil and butter on medium-high heat.
  2. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown but be careful, it burns quickly.
  3. Once vermicelli is brown add the rice and stir for about 30 seconds.
  4. Season with salt.
  5. Add 2 ¼ cups water and bring to a boil. Reduce the heat to low, cover the pot and cook for 15 minutes.
  6. When the rice is fully cooked, remove from the heat and fluff with a fork.
  7. Serve warm with toasted pine nuts on top

About Brooke

Brooke Gladden is a native Arizonian who grew up in a small ex mining town north of Tucson called San Manuel. She attended the University of Arizona graduating with a B.S. in Agriculture Communications.  She currently lives in Palo Verde, AZ with her husband Clint who is a fourth generation farmer at Gladden Farms/ Saddle Mountain Dairy.

She’s a total foodie at heart and normally plans her days around meals. Brooke’s mom (Jacque Phelps) gave her a passion for cooking. She is a wonderful cook who Brooke has had the privilege to learn from while growing up. She says her favorite thing in the world is cooking with my mom.

Check out her website Brooke Appetit for more recipe inspiration and be sure to follow her on Instagram.

College Student Approved Recipe: Easy Roast Beef Potluck Rolls

This blog post was written by our 2019 Senior Arizona Beef Ambassador Savannah Burt. Arizona Beef Ambassadors are passionate youth advocates for the Arizona beef industry. The winners are the official youth representatives of the Arizona State Cowbelles (ASC) and the beef community. The senior winner travels the state sharing the story of beef from pasture to plate with consumers and students. Savannah is a current college student and explains below how an easy-to-cook-and-prepare recipe is a must for her.


As a busy college student who also lives in a dorm, most of my meals must meet certain criteria. First, it has to be easy to make. Second, it must be inexpensive. Finally, it must be portable. Luckily, this recipe meets every single requirement, and it centers around my favorite source of protein: beef! These roast beef potluck rolls were originally featured on BeefItsWhatsforDinner.com, and they’re as nutritious as they are delicious! The recipe makes 12 servings, each with 21 grams of protein, so it’s perfect for storing in the fridge and eating over a few days or bringing to gatherings with friends or family! Without any further ado, here’s the recipe for roast beef potluck rolls, complete with some tips and tricks from the last time I made it.

Ingredients:
1 pound thinly sliced reduced-sodium deli roast beef
1 package Hawaiian rolls (12 count)
1/4 cup cream-style prepared horseradish
6 slices reduced-fat provolone cheese
1/3 cup butter, melted
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley leaves
2 teaspoons packed light brown sugar
1/4 teaspoon onion powder

Cooking:

Preheat the oven to 350°F. Coat 9 x 13-inch baking dish with cooking spray. Cut rolls in half, horizontally.

Place the bottom half of the rolls in the baking dish. Spread horseradish on the cut side, and top with roast beef and cheese. Close the sandwiches with the other half of the rolls.

Use a paring knife to cut the rolls into 12 sandwiches. Use your hands to spread the sandwiches apart.

Mix together butter, Worcestershire sauce, parsley, sugar, and onion powder in a small bowl. Pour the mixture evenly over the sandwiches. Take a spoon and spread the mixture over the top of the rolls.

Make sure they’re all generously coated! Cover the dish and refrigerate 1 hour to overnight.

Bake the sandwiches, uncovered, in the 350°F oven for 15 to 20 minutes, or until the cheese is melted and the rolls are golden brown.

Once the sandwiches are out of the oven, you can combine them with a nice salad or side dish for a mouthwatering meal! The possibilities are endless, and this savory recipe is at the top of my favorites list!

To learn more about the Arizona Beef Ambassador and the program visit the Arizona State Cowbelles’ website here.