Anticiplate

Summertime is meant for Shish Kabobs. My mom used to make them all the time on her fancy metal skewers, but she would put mushrooms on them (and I don’t like mushrooms). Now, as an adult, I can put whatever I want on them!  I found the marinade for this recipe on Epicurious.com. This is my recipe but feel free to use any type of protein (chicken, lamb, beef, or tofu) and you can also use different vegetables as well (zucchini, japanese eggplant, green bell pepper, yellow onion, or mushrooms). 

 

 

Serves 2

Prep time: 30 minutes

Marinading: 1 hour or up to 1 day

Cook time: 25 minutes

 

 

For Kebabs:

4 (7-inch ) bamboo skewers (or fancy metal ones)

1/2 c. tamari or soy sauce

4 garlic cloves, finely minced

2 tbsp. toasted sesame oil

2 tsp. grated ginger root (grate on a microplane)

1 thai chile, seeded (if preferred) and finely minced

3 tbsp. sugar

1 tbsp. plus 1 tsp. red wine vinegar

1 tbsp. plus 1 tsp. sesame seeds

2 tsp. black pepper

3/4 lb. top sirloin, cut into 1 inch chunks

10 scallions, thicker parts only cut into 2 inch slices (reserve thinner parts for rice)

1 large orange bell pepper, cut into 1 inch chunks

 

For Rice:

1 tbsp. vegetable oil

1/2 red bell pepper, finely minced

Kosher salt 

1/2 c, jasmine rice

1 c. water

10 scallion tops (leftover from kebabs), finely minced

3 tbsp. finely minced cilantro

 

 

Directions:

Soak bamboo skewers for 1 hour in a Ziploc bag with water.   In a small bowl, whisk together the tamari, garlic, oil, ginger, sugar, vinegar, chile, sesame seeds and pepper.  Add the meat, scallions, and peppers to marinade.  Empty entire contents into a Ziploc bag.  Remove all the air and marinate for 1 hour or up to a day.  

 

Preheat broiler oven or grill. Remove marinade from fridge and skewer a piece or meat, scallion, and pepper. Repeat until all the contents are on the skewers.  Pour leftover marinade in a small sauce pan.  Bring marinade to a boil. Once boiling, reduce heat to low and reduce to desired thickness. 

 

Meanwhile, bring another pot with the vegetable oil over medium high heat.  Saute the red peppers for 2 minutes, season with salt.  Add rice and saute 1 minute.  Add water and bring to a boil.  Once boiling, reduce heat to low and cook covered for 20 minutes.  

 

When the rice has 10 minutes left, put skewers on a baking sheet or on grill or grill pan and cook, turning, for 8 minutes (4 minutes per side).  

Remove the skewers from the oven or grill.  Take the rice off the stove and fluff with a fork.  Add in chopped scallions and cilantro. 

Scoop rice on the bottom of a plate and drizzle reduced marinade sauce over top.  Give each person 2 kabobs and enjoy!