Bbq Grilled Beef Kabobs Over Lemon Herb Rice Recipes

Steps:

• Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
• Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
• Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.

Steps:

• In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.

Steps:

• Heat grill to medium-high heat.
• Bring broth, lemon juice and seasoning to boil in large saucepan. Stir in rice; cover. Simmer on low heat 25 to 30 min. or until rice is tender.
• Meanwhile, thread meat and vegetables alternately onto skewers. Grill 10 to 15 min. or until meat is done and vegetables are crisp-tender, turning once and brushing occasionally with barbecue sauce for the last few minutes.
• Serve kabobs with the rice mixture.