Beef And Chicken Kabobs With Yellow Rice Recipes

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

Steps:

• 1. Boil water and olive oil on high for yellow rice. When water boils, add rice and stir; turn heat to low, cover and simmer for 15 minutes. After rice has simmered, remove from heat and set aside for 10 minutes to absorb all liquid. 2. Preheat grill on medium-high. 3. When rice is 10 minutes into cook time, place chicken kabobs on grill; cook for 3 minutes. 4. Place beef kabobs on grill; cook for 3 minutes. 5. Turn both beef and chicken kabobs; continue to cook for 4-5 minutes. 6. Remove kabobs from grill, fluff yellow rice with fork; Preheat grill on medium. 2. Wash, remove stem and cut squash and zucchini into quarters. 3. Pour dressing and seasoned salt into large resealable food storage bag; add squash and mushrooms. Shake to coat. 4. Place squash and zucchini on grill seed side down first. This seals in the juices. Cook, turning frequently, for 10-13 minutes or until tender-crisp. 5. Add mushrooms to the grill during the last 5 minutes of cook time, turning requently. Serve.