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!