Thursday, April 30, 2015

Shish-ka-bob Marinade and CRACK Rice

One of the very most favorite meals my family enjoys together is shish-ka-bobs and this most amazing rice pilaf.  My son-in-law affectionately calls it CRACK rice because it is so addictive!

I marinate the beef in this recipe but I marinate the chicken in Italian Salad Dressing.  We also do breakfast sausage and sometime brats cut into pieces.  You can put anything you love on a shish-ka-bob.  The beauty is that we let everyone make their own. Some make theirs with only meat and some have a little meat and more veggies.  You can also blanch mini carrots and summer squash in chunks and then wrap them in bacon.  MMMM! YUMMY!  We have a nifty shish-ka-bob cooker but we have done them on our gas grill as well. Go nuts! You will LOVE this recipe!

I cut the meat and add the marinade the night before so it has plenty of time to soak into and tenderize the meat.  You will notice that there is a LOT of salt in the recipe. The salt is what tenderizes the beef and it works great and tastes SO good!  Try it out and enjoys it completely!

Julie’s Shish-ka-Bob Marinade
*I usually do enough beef that I triple and sometime 4 x this marinade.  Use beef cut into bite sized pieces.  I usually use sirloin steaks, rump roast or beef chuck roasts

¼ cup oil                                            1 tsp. onion salt
¾ tsp. garlic salt                                1 tsp. oregano powder (I use flakes and crush it)
1 tsp.  mustard                                  2 Tbls. Vinegar
1 tsp. celery salt                                ½ tsp. salt
¼ tsp. pepper                                                1 small bay leaf crushed
Mix and bring to a boil.  Cool and pour over meat.  Let set overnight!

Rice Pilaf  (Nicknamed CRACK rice because it’s so addicting)
¼ lb. butter
2 cups rice
2-3 chopped green onions (or finely diced yellow onion)
Brown together and then add:
5 cups hot water
10 beef boullion cubes

Brown the rice and onions in butter over medium heat.  Be careful not to burn.  Add hot water and boullion.  Cover and put in the oven.
Bake at 400* for 30 minutes, stir

Bake another 15 minutes