Beef and Veggie Kabobs Recipe

My brother-in-law is a good cook. One of my all time favorite meals is his beef kabobs with yellow rice - I could eat it for hours (or until my stomach exploded from too much rice, kind of like how they tell you the pigeons will explode after consuming too much uncooked rice that had been thrown at a bride - wonder if the MythBusters have done an episode on that?!?!?).

I make a decent replica on the grill, but I don't grill in my ski coat, so this time of year, I just cooked the beef & veggies in a grill pan on the stove.  I used my favorite BBQ sauce - Sensuous Slathering Sauce from Dinosaur BBQ in Syracuse, NY.  Its an awesome place - part biker bar, awesome music and of course with BBQ to die for.  Their sauces and some refrigerated BBQ entrees are available at Wegmans grocery stores in New York state, and maybe elsewhere, and of course their own website above.  If you are ever in Syracuse, you must, MUST go.  They also usually have a concession stand at the NY State Fair, so you can taste there too!  Their creole potato salad is the best potato dish I've ever tasted.

Here goes the recipe - serves four.

Approximately one pound beef, cubed
1 green pepper, cut into 1 inch pieces
1 onion, cut into 1 inch pieces
16 oz. fresh mushrooms (use them whole on kabobs, or chunk them for the grill pan)
8 oz. cherry or grape tomatoes (or cut up one large beefsteak sized tomato into pieces roughly the same as the other ingredients)
one family sized package of yellow rice

For grilling kabobs - just load up your skewers, brush on BBQ sauce, and grill till the meat is cooked to your liking. Prepare the rice as directed. Using full cherry or grape tomatoes reduces the messy factor, and they don't get mushy as quickly.

For grilling on the stove - use a grill pan or large skillet, on medium heat. Start the beef first, then add the veggies after about 10 minutes. Use a pastry brush to brush on BBQ sauce.

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Put the beef & veggies on a cheerful bed of yellow rice and enjoy!

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