Ingredients
- Marinade:
- 2 Tbsp. water
- 2 Tbsp. red wine vinegar
- 2 Tbsp. Dijon mustard
- 2 cloves garlic, minced
- 2 tsp. vegetable oil
- ½ tsp. pepper
- Rice:
- 6 oz. wild rice
- 2 tsp. vegetable oil
- 2 cups shiitake mushrooms, sliced
- Kebabs:
- 1 lb. round tip steak, cubed
- ½ red onion, wedged
- 1 yellow summer squash, sliced
- 1 bell pepper, 1" pieces
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together marinade ingredients and marinate beef in mixture in refrigerator (1-2 hours). Start bamboo skewers soaking in water.
- While beef is marinating, cook rice according to package directions.
- When rice is almost done, heat oil in skillet until hot. Add mushrooms, cook, and stir until tender (5-6 minutes). Stir into rice and keep warm.
- Drain skewers. Remove beef from marinade and discard marinade. Thread beef, onions, squash, and bell peppers evenly onto skewers. Place kebabs on grill over medium heat. Grill, uncovered for medium-rare to medium doneness, turning occasionally (8-10 minutes).
- Serve kebabs hot over rice.