Orange-Teriyaki Beef Kabobs with Lemon Rice Pilaf
Ingredients
2 cups teriyaki sauce
1 cup Florida orange juice
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
1 green zucchini
1 yellow zucchini
1 green bell pepper
1 red bell pepper
1 red onion
2 pounds beef cubes
2 cups brown rice
1 cup parsley, chopped
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt
Pepper
20 bamboo skewers
Preparation
In medium saucepan, combine teriyaki sauce, orange juice, garlic, ginger and sesame oil. Simmer over medium heat until reduced to approximately 2 cups; remove from heat and cool.
Cut green zucchini, yellow zucchini, green bell pepper, red bell pepper and red onion into 1-inch cubes; place in zipper-seal plastic bag. Add one-half teriyaki sauce mixture; seal tightly and shake to coat vegetables. Place beef in zipper-seal plastic bag. Add remaining one-half teriyaki sauce mixture; seal tightly and shake to coat vegetables. Marinate vegetables and beef in refrigerator for 25 minutes. Soak bamboo skewers in water to cover for at least 10 minutes before using.
While vegetables and beef are marinating, cook rice according to package directions. Remove from heat; stir in parsley, olive oil, lemon juice. Season with salt and pepper to taste; keep warm and reserve.
Remove vegetables from marinade; discard marinade. Thread vegetables on 10 skewers. Remove beef from marinade; discard marinade. Thread beef on 10 skewers. Grill skewers over medium heat until done; serve immediately with Lemon Rice Pilaf.