RCI-SN.003.0146.001
Kabobs with Thyme Rice
Makes 6 servings.
Prep5 min
Cook8 min
Total13 min
Servings4
Difficultyintermediate
Ingredients
- boneless beef sirloin1 poundcut into 1-inch cubes
- ¼ cup
- zucchini1 mediumcut into chunks
- medium-size yellow squash1 unitcut into chunks
- medium-size red onion1 unitcut into chunks
- medium-size red pepper1 unitcut into squares
- ½ pound
- 1 cup
- 2 cups
- ½ teaspoon
Method
1
Cut the zucchini, red onion, and red pepper into bite-sized chunks roughly 1 to 1.5 inches in size. Thread the cherry tomatoes, red onion, red pepper, and zucchini alternately onto skewers.
10 minutes
2
Place the assembled skewers in a shallow dish and pour the Italian salad dressing over them, turning to coat evenly. Allow the kabobs to marinate at room temperature.
20 minutes
3
Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Stir in the uncooked rice and thyme leaves, then reduce the heat to low.
5 minutes
4
Cover the saucepan and simmer the thyme rice until all the broth is absorbed and the rice is tender. Remove from heat and let it rest, covered.
18 minutes
5
Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
5 minutes
6
Remove the kabobs from the marinade and place them on the grill, turning every 3 to 4 minutes until the vegetables are tender and lightly charred on all sides.
12 minutes
7
Fluff the thyme rice with a fork and season with salt and pepper to taste. Spoon a portion of thyme rice onto each serving plate and arrange the grilled kabobs alongside or on top.
2 minutes