Full Page 4 x 6 5 x 7

1 lb. filet mignon or pork filet, cut into 1 1/2 inch cubes
1 medium onion, diced
1/2 tsp. cayenne pepper
1 tsp. salt
2 TBS. red wine
Basmati Rice:
4 cups basmati rice
5 cups water
1 TBS. salt
1 cube butter

Shish-kabob: combine onion, salt, cayenne and wine to make a marinade. Pour over meat and mix well, using hands to "smoosh" the marinade into the meat. Marinate overnight in refrigerator. Put pieces of meat on skewers and cook over barbecue, turning skewers about once every minute until meat is done. Rice: Wash rice. Combine rice, water, salt and butter in a pan and bring to a boil. Continue to boil on medium-high heat, stirring every few minutes until water is gone. Reduce heat to low and let covered rice steam for 25 - 30 minutes. Serve meat on the rice with grilled tomatoes, red and green peppers, and any of your other favorite grilled veggies.

Makes 4 servings.
Keywords: Assyrian   Category: Beef    Cookbooks: Sears Sun
Recipe by Katrin Bebla     Added: April 22, 2006 by deebeeeff     Last Updated: October 26, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017

Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017

Founded April 13, 2006   
2015 fergusonrecipes.com