WHAT TO SERVE WITH BEEF SHISH KABOBS RECIPES

Steps:

• Prepare rice as label directs, adding turmeric. Stir in frozen peas and carrots during last 10 minutes of cooking time. Keep warm. Meanwhile, in medium bowl, with fork, mix chili powder, soy sauce, jalapeno pepper sauce, and 1 tablespoon oil. Cut beef into 12 chunks. Add beef chunks to chili mixture to coat. Cut green onions into 3-inch-long pieces. Trim ends from mushrooms. Cut zucchini into bite-size chunks. In large bowl, mix salt and remaining 1 tablespoon oil; add green onions, mushrooms, and zucchini and toss to coat. Preheat broiler. On four 14-inch-long all-metal skewers, alternately thread beef, green-onion pieces, mushrooms, zucchini, and tomatoes. Please kebabs in broiling pan (do not use rack). Place pan in broiler at closest position to source of heat; broil kebabs 8 to 10 minutes until beef is medium-rare and vegetables are tender, turning skewers once. Arrange rice mixture and kebabs on 4 dinner plate; drizzle with any drippings from pan.

Steps:

• In a large bowl, combine the first 6 ingredients. Pour half of the marinade into a shallow dish; add beef. Cover and refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes., Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 5 minutes. Turn and brush with thickened marinade. Cover and cook until shrimp turn pink and beef reaches desired doneness, 5-10 minutes turning and brushing occasionally.