Summer feels like it is knocking on my door, and I couldn’t be happier! The past few days around here have been positively gorgeous. My summer dresses are out, and flip flops are on my feet…when I am not barefoot of course! The Boy prepped our patio for summer; patio furniture is out, and the grill is ready to go. I couldn’t wait to break in the grill this season!
I inherited a gas grill at the end of last summer. We used it for the basics – hamburgers, hot dogs, and maybe a chicken breast or two. This summer, I really want grill it up. That said, I tried something new – Beef and Chicken Kabobs using my favorite marinade recipe. An old friend of mine showed me this recipe, and I love it. I have, however, modified it a tad over the years.
Beef & Chicken Kabobs – Serves Four
Sweet Teriyaki Sauce (I also use Roasted Garlic Teriyaki Sauce)
Olive Oil
Lemon Pepper
Minced Garlic
Two Chicken Breasts
Steak – I used Top Sirloin…I think. =)
Skewers
Cut up chicken and beef into chunks and place into separate Ziploc bags. Add a tbsp or so of olive oil. Add sweet teriyaki sauce – I used approx. half the bottle between both bags. Top with lemon pepper and minced garlic – fresh minced garlic is best, but bottled works as well. Let it marinate for a couple hours, I think overnight is best. =) When it is done marinating, skewer chicken and beef – keeping like meats together. Grill!
Mom’s Amazing Rice
1 cup Rice
2 tablespoons Butter
1 Shallot, diced – my mom uses one medium onion
2 ¼ cup Chicken Broth
1 Chicken Bouillon Cube
1 teaspoon Basil – I used dry
Melt butter in electric skillet. Add shallot and rice; toast until slightly golden. Add chicken broth, bouillon, and basil; mix together. Cook on low for 35 minutes. I find the cooking time varies a bit. Sometimes the rice is done in about 30 minutes, most times about 40.
I served it with fresh French bread and grilled corn. It was the perfect kick off to welcome the warm weather. Have a great weekend!
