Tasty Tuesday: Steak Kabobs with Coconut Rice

I made these steak kabobs for dinner the other night and paired them with a fragrant coconut rice. The result? Delish! This is a super easy meal to make!


Steak Kabobs Ingredients:

1.25-1.5 lbs steak, cubed (I used round steak)
2 medium green peppers, cut into medium size chunks
8-10 mushrooms, halved
1 medium red onion, cut into medium size chunks
Salt, Pepper, and Steak Seasoning, all to taste



Directions:



Preheat your grill.



Season your steak with steak seasoning or the marinade/seasoning of your choice. Cut the steak into evenly sized cubes. Set aside.



Prepare your vegetables according to the ingredient list above.



It's time to skewer your kabobs! I prefer to skewer the meat and vegetables in a pattern, but you can skewer them however you'd like, just have fun with it. Season with salt and pepper before placing on the grill.

Cooking time will vary depending on your grill temperature, the thickness of your meat and veggies and your preferred meat doneness. I grilled my kabobs for 8-10 minutes on medium high heat, rotating them once.

Here's how my kabobs looked when they were done

Coconut Rice:



This super simple rice is delicious and it is the perfect pairing for grilled kabobs!



Ingredients:
1 cup Jasmine or Basmati rice (I used Jasmine rice)
1 14.5 oz can coconut milk
1/2 cup water
1 tbsp sugar
pinch of salt
1/4 cup coconut flake



Directions:

Bring the coconut milk, sugar and salt to a SLOW boil over medium heat, stirring frequently. When the milk comes to a boil pour in the rice and coconut flake and cook for 10-12 minutes as you continue to stir the mixture frequently so that it does not burn. The mixture may begin to absorb all of the coconut milk before the rice is tender. If needed, add water a little bit at a time to the cooking rice until the rice is done. Garnish with fresh cilantro if desired.

Steak Kabobs with Coconut Rice

Enjoy!