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
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 yellow squash
*Don’t have Top Sirloin? Try these steak swaps for alternate beef cut options that also work well for kabobs.
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!
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
- In a non-stick pot, heat olive oil and butter on medium-high heat.
- Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown but be careful, it burns quickly.
- Once vermicelli is brown add the rice and stir for about 30 seconds.
- Season with salt.
- Add 2 ¼ cups water and bring to a boil. Reduce the heat to low, cover the pot and cook for 15 minutes.
- When the rice is fully cooked, remove from the heat and fluff with a fork.
- Serve warm with toasted pine nuts on top
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.