Shish Kabobs

This is another food that is just so pretty it has to be good. I especially like making them in the summer when my garden is producing many of the ingredients.

Assembled but not grilled

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Ingredients

• Bell Peppers, different colors if you have them
• Tomatoes - could be chunks of big tomatoes (as shown), cherry tomatoes or half a Roma
• Onions cut into chunks, one or two layers on the skewer at a time
• mushrooms of about the same size as the other ingredients, wash and cut the stems off, save the stems to chop up fine and put in rice
• bacon partly cooked but not crispy
• Sirloin or Lamb cubes, marinated in your favorite marinade for at least several hours.
• Grilled or broiled, turning every few minutes until all sides are browned, but before the tomatoes look like they are going to fall off.

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Marinade
This is another one of those unpicky, unmeasured, non-recipe things that I make by just adding things to a dish. Olive Oil (or Canola), Wine, Garlic, Pepper, that will usually do it, sort of like a vinaigrette salad dressing.

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Rice - Kabobs and Rice are perfect together.

• Heat up the marinade and substitute it for some of the water used for cooking the rice.
• chop up the mushroom stems that were cut off and add them to the rice along with left over tomato bits, bacon bits, or sauteed onion and pepper bits if you have them.
• Otherwise follow the directions on the rice package. After cooking on low for 20 minutes, turn off the heat. Letting the rice sit will improve it as the liquid gets absorbed into the rice; 20 or 30 minutes after the heat is shut off and it will be even better.

For something different substitute millet for 1/2 the rice, just put it in the pan together with the rice and let them cook together.

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