Uncle Brutha’s™ Shish Kebab and Savory Rice Pilaf

It's snowing like crazy here in DC with forecasts calling for 24+ inches of  total accumulation!! And by the looks of it so far, those predictions are probably right!! So if I can dig my way out before Sunday,  I'm planning to take my famous Shish Kebab and Savory Rice Pilaf to our annual Super Bowl party.  


For this one I used ALLSAUCE No.9™ to create a delicious marinade for the meat and to add rich, savory flavors to the pilaf. This year I'm going with lamb and the optional tomatoes and red onion chucks.   Probably not gonna fire up the grill this time but they turn out just as delicious cooked under the broiler.  Always a game day favorite your guests are sure to love! 


Keep It Hott!!!  - UB

Uncle Brutha’s™

Shish Kebab w/Savory Rice Pilaf

Ingredients

	2 tablespoons fresh lemon juice
	1 tablespoon each Uncle Brutha’s™ ALLSAUCE No.9™ Soy or Tamari Sauce and EVOO 1 teaspoon Uncle Brutha’s™ ALLSAUCE No.9™ ¾ Teaspoon Dijon mustard
	2 garlic cloves, finely chopped
	Pinch of freshly ground cumin
	1 1/2 teaspoons fresh oregano chopped
	1 1/4 pounds beef sirloin or boneless leg of lamb, cut into 1-inch cubes (Optional) Cherry or Grape Tomatoes; Large Red Onion, halved and quartered.
	3/4 teaspoon salt, divided
	1 cup long-grain Brown rice 1 cup water, 1 cup chicken (or vegetable) broth
	1 large carrot, shredded or chopped
	1 medium zucchini, shredded or chopped
	3 green onions, thinly sliced

1.      In a medium bowl, whisk together lemon juice, Uncle Brutha’s™ ALLSAUCE No.9™, mustard, soy (or tamari) sauce, garlic, cumin and 1 teaspoon of the oregano. Add meat; toss well to coat. Cover and refrigerate 1-2 hours.                                                                                                                                                                                                                                                                                         

2.      Bring 1 cup water, 1 cup broth, 1 teaspoon Uncle Brutha’s™ ALLSAUCE No.9™  and 1/2 teaspoon of the salt to boil in a medium saucepan. Stir in rice and remaining 1/2 teaspoon of oregano. Cook covered, over very low heat for 35-40 minutes, adding shredded carrot with 10 -15 minutes remaining. When done, add zucchini and green onion. Stir well, cover and remove from heat allowing vegetables to steam before serving.

3.      Meanwhile, thread meat onto skewers (optional: alternating with tomatoes and red onion chunks.) Brush each skewer with EVOO and sprinkle with remaining 1/4 teaspoon salt. Grill or broil for 8 minutes, turning, for medium-rare; adjust cook time accordingly for preferred levels of doneness. Serve over rice pilaf.

(Serves approx. 4)