Beef Kabobs Over Lemon Rice

These kabobs are built for a summer evening on the patio, just you and one other lucky person.

Sirloin tip cubes marinate alongside chunks of zucchini, yellow squash, red bell pepper, and onion in Italian dressing for 4 to 6 hours. The dressing does double duty as marinade and basting sauce, so there’s almost zero prep work involved.

Grill or broil the loaded skewers for just 5 to 7 minutes, turning and basting, until the beef is charred at the edges and the vegetables are tender with a little smoky blister.

The lemon rice underneath ties it all together. Hot cooked rice gets tossed with fresh lemon juice, snipped parsley, and seasoned salt for a zippy, herby bed that catches all those grilled juices.

Kitchen Tips

• Cut the beef and vegetables to roughly the same size so everything cooks at the same rate on the skewer.
• Use a full-flavored Italian dressing, not a light or fat-free version. The oil in the dressing keeps the meat and vegetables from sticking to the grill.
• If using wooden skewers, soak them in water for 30 minutes first to prevent charring.
• Toss the lemon rice right before serving so the parsley stays bright and the lemon flavor stays punchy.