Weekend dinner

Sunny, breezy and 70 degrees all weekend is unusual in April in Minnesota, and we definitely made the most of it.  Outdoor projects have begun in earnest and the gardens are getting a lot of attention.  While S was busy adding another level onto our deck!, I was defining beds, moving plants and painting garden fence.
Saturday night seemed like a perfect time to throw some food on the grill and mix some gin and tonics.  After working all day on projects, the last thing I wanted to do was spend too much time cooking a fussy dinner.   Some simple kabobs and rice were quick to prepare, and the perfect finish to a productive spring day. 

The kabobs were simply cubed sirloin with chunks of red bell pepper, onions and pineapple.

I coated them with a marinade of olive oil, worchestershire, fresh lime juice, sea salt and pepper.

Here are approximate amounts for 1/2 dozen kabobs.

1/4 c olive oil

3 T worchestershire

1 T fresh lime juice

salt and pepper to taste

I served these over a big dollop of coconut rice.  I start my rice as usual-about 1 cup of brown rice and two cups water, then add about 1/2 can of coconut milk in the last 15 minutes of cooking, letting all of the liquid absorb.  Super yummy and super easy, right?

Happy Spring and happy grilling!

Christine