Summertime is for grilling! And what better way to get in the spirit of grilling than a good kabob?
Grilling, to me, means you get more flavor in less time. This is definitely part of my Dad’s personality in me, but I LOVE a good char. It makes food more appealing to the eye, and adds depth of flavor. I don’t have an outdoor grill, but my cast iron grill certainly gets the job done.
Where I struggle is sides!
So, as I was flipping through my Barefoot Contessa cookbook I came across an herbed rice recipe. The concept may be simple, but let me tell you the flavor is awesome.
I decided to swap her jasmine rice for cauliflower rice (gluten free and low carb, score!) and I added sliced almonds for a little crunch. I’ll tell you, the almonds aren’t completely necessary but they do add a nice textural component.
Since it’s not necessary for my creatures and husband to be low carb, I added some steamed brown rice to theirs for balance. Just because momma doesn’t eat the carbs doesn’t mean everyone has to do without – they are growing creatures, after all.
Beef Kabobs with Herbed Cauliflower Rice (THM S)
- 1-1.5lbs beef sirloin steak, cubed
- 2 Tsp soy sauce, or liquid aminos
- Juice of 1 lime
- 2 tsp Worcestershire sauce
- Veggies of choice: cherry tomatoes, red onion, bell pepper, eggplant, zucchini, mushrooms, etc.)
- 1 small head cauliflower
- 2 Tsp butter
- 2 Tsp fresh chopped parsley
- 1 Tsp fresh chopped dill
- 1 scallion, thinly sliced
- Small handful of sliced toasted almonds (Optional)
- Salt and pepper
Start by marinating the steak. Into a large gallon bag, add the soy sauce, lime juice, Worcestershire, and pepper. Squish with your hands to combine, then add the steak cubes, zip the bag shut, and massage the marinade into the steak. Set aside in the fridge until 10 minutes before cooking.
*If you’re cooking these kabobs over an outdoor grill, be sure to soak your wooden skewers in water for the afternoon. It helps them not to burn on the grill.
Once you’re ready to assemble the kabobs, take the steak out of the fridge and begin cubing your veggies. I like big pieces, so I kept everything around an inch. If you’re using eggplant, skin the eggplant before cubing it.
Before skewering the veggies, place them into a small bowl and drizzle with EVOO, salt and pepper. Toss with your hands to combine.
I like to put the meat on skewers with slices of onion and bell pepper, and put the other vegetables on skewers together. You want to put things that have the same cooking time on skewers together, that way it all cooks evenly.
For the rice, cut the cauliflower into large pieces, and pulse it in a food processor until desired consistency. Place the crumbles into a microwave safe bowl, cover with a damp paper towel, and cook for 7-8 minutes. (For a higher-powered microwave, this time will be less, so go for a few minutes at a time.) Take it out, add the butter, salt and pepper, toss to combine. When rice has cooled slightly, add the herbs and almonds.
Preheat your grill to medium heat, spray it lightly with coconut oil, and lay the kabobs in one even layer. Then…LEAVE THEM ALONE. You want beautiful grill marks, and slight softening on the veggies. Step away from the grill! Cook the rice while you do this. Turn after a good 4-5 minutes (on the steak, more like 3 minutes for medium pinkness).
When all the kabobs are cooked, scoop a big helping of cauli rice onto your plate and follow with a few kabobs.
Dive right in!