Beef Kabobs over Yellow Rice

grilled kabobs of red, yellow, and orange bell pepper pieces alternated with mushrooms, red onion pieces, and marinated beef and layered over yellow rice with grilled asparagus on a white plate with a silver fork

Kabobs are a great meal for prepping in advance and grilling on a busy night. These colorful beef and vegetable kabobs are seasoned with soy garlic marinade and served over yellow rice for a burst of flavor.

Servings per Recipe: 6 servings

Calories per Serving: 427

Prep Time: 45

Cook Time: 30

Marinating Time: 6

Total Time: 7 15

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4.50 from 2 votes

Ingredients

1.5 pounds beef sirloin or round, cut into 2” pieces
3 bell peppers, any color, cleaned and cut into quarters
8 ounces whole mushrooms, cleaned and stems removed
2 red onions, quartered & separated into two layer pieces

Yellow Rice

10 ounces packaged yellow rice, prepared according to pkg. directions
2½ cups water
2 tablespoons olive oil

Soy Garlic Beef Marinade

¼ cup soy sauce
⅛ cup red wine vinegar
¼ cup ketchup
⅛ cup brown sugar
½ teaspoon garlic powder
1 tablespoon olive oil

Instructions

Make the marinade by combining ¼ cup soy sauce, ⅛ cup red wine vinegar,¼ cup ketchup, ⅛ cup brown sugar, ½ teaspoon garlic powder, and 1 tablespoon olive oil and mixing well.
Cut 1.5 pounds beef sirloin or round into 2" pieces.
Pour the prepared marinade over the beef in a sealable container and marinate for several hours in the refrigerator.
Preheat the grill to 350ºF.
Prepare 10 ounces packaged yellow rice with 2½ cups water and 2 tablespoons olive oil according to package directions.
Cut 3 bell peppers and 2 red onions into wedges. Remove the stems from 8 ounces whole mushrooms.
Drain the beef and discard the marinade.
While grill is heating, alternate beef and vegetables on kabob skewers.
Grill kabobs until beef is done to your preference.

Notes

The nutrition data assumes that only half of the marinade will be absorbed and the rest will be discarded.

If you want to marinate the vegetables, you can double the marinade recipe and divide it in half. About 15 minutes prior to grilling, marinate the vegetables since they don't take long to absorb the flavors of the marinade.

When choosing mushrooms, look for large whole mushrooms so that they are less likely to split when you put them on the skewers.

Nutrition