I've decided to have one of my husband's favorites for Father's Day - Beef Kabobs with tomato, mushroom, onions and peppers on the skewers. It's been years since I have made this and I am having a brain malfunction because I don't know what I'm going to serve with it. My daughter is making a tossed salad. Anbody have any good ideas?
I would think a rice or pasta side dish would sound good with those yummy kabobs.Here's a good pasta dish that's fairly easy to throw together:
And here is the search results for the contest-winning rice sides, maybe something like this would be good with kabobs. Those sound delicious by the way!
This was a hit on the BB and I make it all the time. Goes great with beef kabobs.
I made this tonight to go with pork chops.................all I have
to say is WOW!
I did have to make some adjustments to the recipe since I didn't have
a couple of the components. I read Angie/bablyblu927's review last
night saying 1 Tbsp. pepper is WAY too much so I only added 1
tsp........PERFECT for us-you adjust to your taste. Also, I didn't have
Mascarpone cheese in the house but did have some soft cream cheese so
in that went-equal amount-and I omitted the cream all together-I didn't
have that either but I don't think it needed it.
This dish is creamy and elegant with SO many levels of flavor....from
the parmesan, to the lemon, to the chives, to the cream cheese (that
was supposed to be Mascarpone), to the texture of the pasta with a hint
of the chicken stock...OH MY GOODNESS...it all comes together into one
incredible taste sensation. What an AMAZING side dish this is-and it's
Thank you SO MUCH for posting this recipe Rosie-it's gone
straight to the top of my side dish favorites.......Bob is STILL talking
about how good it is.
Folks, give it a try...you won't be sorry!
I was going to suggest something like Rice Pilaf.........but come to think of it......I really like Deb's idea better! That Lemon Pepper Orzo is SO fabulous............and it would go great with your kabobs.
Deb-think we're gonna turn into this stuff? I don't care-I'm gonna eat it anyway-YUM!!!
Oh, my, that orzo sounds fabulous! Just what I'm looking for...something a bit different. Thank you all so much!! I'm posting my kabob recipe if anyone is interested. It is really a good one. Everyone used to rave over this recipe when I made it frequently. But, like I said, it's been a while and I don't know why. Isn't it amazing how we cycle through our recipes?
1 envelope dry onion soup mix
4 Tablespoons sugar
1 cup ketchup
½ cup apple cider vinegar
½ cup vegetable oil
2 Tablespoons mustard
½ teas. Salt
2 dashes bottled hot pepper sauce
3 lbs sirloin, cut in 1 inch cubes
In saucepan, combine first 8 ingredients and 1 cup of water, bring to a boil, reduce heat and simmer 20 minutes. Cool and add meat, toss to coat. Refrigerate overnight, drain and reserve marinade.
Thread meat and veggies on skewers. Broil over medium coals 20 - 25 minutes, turning once and brushing with marinade 2 or 3 times. Serves approx. 6.
This salad would be nice or a nice rice pilaf.
GREEK PASTA SALAD
I used to make this in a deli I was part owner of. It sold like crazy. The main difference in the one I make is I use dill and make my own dressing. Most recipes call for Italian dressing. I make a version of Greek dressing. Hope you enjoy it
You can also try the Kabobs the Greek way.
When the tides of life are against you
And the current upsets your boat
Don't think of things that might have been
Just lay on your back and float
Ed Norton 1954
The orzo sounds great and I have all the ingredients (well I would have to use cream cheese) so I might give it a try tomorrow.
I think with the veggies on the kabobs, the tossed salad, and the orzo, you are good to go. I would add some cold watermelon for dessert. Yummy sounding meal.
Josie your beef kabob recipe sounds good and it's different from mine, I will have to try it. The great part about the Orzo is it is easy, only 8 minutes and your done. If you have the fresh chives and lemon go there that is what really makes it good. Ohhh and Carol and I found out that you have to make it in a medium fry/saute pan or the liquid doesn't reduce correctly. Saucepan and you have soup. Sometimes we learn things the hard way. LOL!! I have never used the cream Avid, only the cream cheese, it is plenty rich and creamy. Yum!!
carol1229Deb-think we're gonna turn into this stuff? I don't care-I'm gonna eat it anyway-YUM!!!
I think we are gonna turn into orzo...my son requests this twice a week so far. LOL!!!!
I don't blame him ONE BIT Deb-this stuff ROCKS! And for sure the skillet works SO much better than that saucepan......sheesh...........guess my brain said saucepan when it saw pasta.....goes to show I should have followed the directions! Oh well-it tastes wonderful no matter WHAT pan it's in-but the skillet makes it SO much easier.
OK-now I'm craving orzo!!! :)
Just had this with our kebabs a couple of weekends ago.
Mary's Rice Pilaf:
1 cup sliced celery
1/3 cup chopped onion
1 medium green pepper, chopped
2 tbsp. olive oil
3 cups cooked rice or 2 cups cooked rice plus 1 cup cooked orzo pasta
1 - 4 ounce can mushrooms with liquid
1 small jar pimiento with liquid
½ tsp. salt
¼ tsp. pepper
1 tsp. marjoram
1 tsp. rosemary
½ cup slivered almonds
Sauté celery, onions and green pepper in oil until tender crisp. Add rest of ingredients and heat through. Add almonds just before serving.
Looks yummy, another one for the try pile.
Josie, thanks for posting your kabob recipe. I haven't made them in years either and I'm not sure why.
The lemon pepper orzo sounds perfect. Easy, creamy and special. Thanks, Deb and Carol!
Sure glad I peeked in on this thread. I've copied both recipes. Let us know how it turned out.
lattedebLEMON PEPPER ORZO(Source: Big Daddy from Food Network)2
1/2 c. chicken stock (I used low sodium, fat-free chicken broth)1
c. orzo2 lemons, juiced1/4 c. cream (I omitted)1/4 c. grated
Parmesan (I used about 1/3 c. freshly grated Parmesan cheese)2
Tbsp. Mascarpone cheese (I used 2 Tbsp. soft cream cheese)2 Tbsp.
butter2 Tbsp. fresh chives 1 Tbsp. cracked black pepper (per
Angie's review, I cut the pepper down to about 1 tsp.)1 tsp. freshly
grated lemon zestIn a medium saute pan, bring the chicken stock
to a boil. Add orzo and cook for 7-8 minutes until liquid is almost
absorbed and orzo is tender. Turn heat off.Stir in the remaining
ingredients. Season with salt and pepper, if necessary, and serve.
Makes 4 servings.
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