Traditional recipes

Orange-Teriyaki Beef Kabobs with Lemon Rice Pilaf

Orange-Teriyaki Beef Kabobs with Lemon Rice Pilaf

In a medium saucepan, combine the teriyaki sauce, orange juice, garlic, ginger, and sesame oil. Simmer this over medium heat until the liquid is reduced to approximately 2 cups. Remove the pan from the heat and let cool.

Cut the green zucchini, yellow zucchini, green bell pepper, red bell pepper, and red onion into 1-inch cubes. Place the cubes in a zipper-seal plastic bag. Into this bag, add 1/2 of the teriyaki sauce mixture. Seal the bag tightly and shake it to coat the vegetables with the sauce. Place the beef in a separate zipper-seal plastic bag. Add the remaining 1/2 of the teriyaki sauce mixture and seal tightly. Shake the bag to coat the beef. Marinate the vegetables and beef in the refrigerator for 25 minutes. Soak 20 bamboo skewers in enough water to cover them for at least 10 minutes before using them.

While the vegetables and beef are marinating, cook the rice according to the package directions. Remove the rice from the heat, and stir in the parsley, olive oil, and lemon juice. Season it with salt and pepper to taste. Keep it warm and reserve.

Remove vegetables from marinade, then discard this marinade. Thread the vegetables onto 10 of the skewers. Remove the beef from the marinade, then discard this marinade. Thread beef on 10 skewers. Grill skewers over medium heat until they are done. Serve the kabobs immediately.


Lemon Chicken Teriyaki Rice Bowl

Craving a rice bowl from your favorite Chinese restaurant but can't spare the calories? This citrus-infused chicken teriyaki bowl tastes like takeout but comes in under 450 calories, and it's ready in less than an hour! You've got chicken, broccolini, and rice. It's a full meal in one bowl. What more could you ask for?! Green beans and asparagus are smart substitutes for the broccolini if you can't find it. Top with a little Sriracha or sambal oelek for a flavor-filled kick of heat. If you'll have leftovers, save the remaining soy sauce mixture and drizzle it on just before you eat the warmed dish.


Beef Shish Kabobs

My Mom found this recipe for beef shish kabobs in the newspaper – a common place to get new meal ideas back in the 70’s. I still have the original newspaper clipping! It has turned out to be my favorite marinade recipe for beef!

She used to use boneless sirloin – as that was a more affordable cut of beef. That is still a fine choice, as the marinade will work it’s magic and tenderize the sirloin beautifully. I like to use tenderloin – as the flavor and tenderness can’t be beat. The marjoram in this recipe is the key, and works very nicely with both the beef and the veggies in this dish. Mom used fresh mushrooms, onions, and red or green peppers. You will want to marinate for at least 4 hours, but preferably overnight. You can add tomatoes, or any veggies you like. The kabobs can be broiled in the oven, or seared outside over a gas grill. Either way, the end result is amazing! This is great served with rice pilaf, and a salad. This recipe will serve 4, but you can easily double it for a bigger crowd.

2 lbs sirloin or tenderloin, cut into at least 1″ cubes
1/4 c olive oil
1/4 c vegetable oil
1/4 c lemon juice
1 tsp salt
1 tsp marjoram
1 tsp oregano
1/2 tsp pepper
1 clove garlic, minced (I like a little more garlic)
1/2 c onion, chopped
1/4 c parsley, chopped
8 oz whole mushrooms
1 green pepper, cut into large chunks
1 red pepper, cut into large chunks
1 med onion, quartered, and separated

Prepare marinade. Combine oils, lemon juice, salt, marjoram, oregano, pepper, garlic, minced onion, and parsley in a large bowl or plastic container with a lid. Stir to combine.

Add beef to marinade. Stir til coated. Then add the veggies. Gently toss until well-coated.

Cover, and marinate for at least 4 hours, but preferably overnight. Toss the mixture once or twice.

Place meat and veggies on skewers. You can make them random, or with a pattern.

I like to grill these kabobs outside, but you can also broil them in the oven. Heat grill to at least 350, and turn the kabobs occasionally to desired doneness. For medium, it will take about 15 min. Keep an eye on them!

Remove from grill when done to your liking. Serve with rice and salad.

A simple but tasty marinade works magic to tenderize these beef and veggie kabobs on the grill.

  • 2 lbs sirloin or tenderloin cut in at least 1" cubes
  • 1/4 c olive oil
  • 1/4 c vegetable oil
  • 1/4 c lemon juice
  • 1 tsp salt
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1 clove garlic minced
  • 1/2 c onion chopped
  • 1/4 c parsley chopped
  • 8 oz whole mushrooms
  • 1 green pepper cut into large chunks
  • 1 red pepper cut into large chunks
  • 1 med onion quartered and separated

Prepare marinade. Combine oils, lemon juice, salt, marjoram, oregano, pepper, garlic, minced onion, and parsley in a large bowl or plastic container with a lid. Stir to combine.

Add beef to marinade. Stir til coated. Then add the veggies. Gently toss until well-coated.

Cover, and marinate for at least 4 hours, but preferably overnight. Toss the mixture once or twice.

Place meat and veggies on skewers. You can make them random, or with a pattern.

I like to grill these kabobs outside, but you can also broil them in the oven. Heat grill to at least 350, and turn the kabobs occasionally to desired doneness. For medium, it will take about 15 min. Keep an eye on them!

Remove from grill when done to your liking. Serve with rice and salad.


Try this Greek Lemon Rice with…

Greek mains – Greek Chicken , Gyros Chicken (skip the pita bread, or stuff the rice inside it!), Greek Meatballs, Souvlaki

Don’t forget greens! Can’t go past a Greek Salad

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Ingredients

  • 1 tablespoon clarified butter also known as ghee
  • 1 medium onion minced – use frozen diced onions to save time
  • 20 ounces ground sirloin lamb or bison work well too
  • 2 tablespoons All Purpose Lebanese Spice Blend
  • ¼ cup pine nuts toasted
  • fresh minced parsley garnish

Instructions

Toasting the Pine Nuts:

Video

Chef’s Notes

Nutrition


Armenian Rice Pilaf and Shish Kebabs

Rating: 0
  • Description: Sanford Restaurant's chef de cuisine, Justin Aprahamian, cherishes memories of family gatherings and the comfort provided by Armenian Rice Pilaf and Shish Kebabs. His recipe includes a shallot, a leap forward for a man who once avoided onions.

Ingredients:

2 cups chicken broth with 1 bay leaf added

1 ½ ounces egg noodles or vermicelli (about 1 cup), broken up into 1 ½-inch pieces

1 teaspoon shallot, minced

1 cup jasmine or other long-grain rice

1 pound leg of lamb, cut into ¾- to 1-inch cubes (can substitute beef sirloin or venison)

1 large onion, quartered and sliced to ½-inch thickness

½ cup roughly chopped fresh parsley

2 cups dry vermouth or Chablis to cover

Additional olive oil for brushing on kebabs

1 green bell pepper, cored, de-seeded, and cut into ¾-inch pieces

1 pound (about 4) Roma tomatoes, cut into quarters

Preparation:

The night before, or up to 3 days ahead, complete first step of shish kebabs recipe, combining lamb and marinade and placing in refrigerator.

When ready to prepare the meal, preheat oven to 375 degrees.

In a saucepan, heat chicken broth with bay leaf and season to taste with salt and pepper. In a large pan or pot that is ovenproof, lightly brown butter over medium heat. Add noodles and toast until they are nutty and golden. If butter begins to darken too fast, reduce heat slightly. Add shallot and cook 1 to 2 minutes. Add rice and toast 2 to 3 minutes. Pour heated stock over rice and noodles. Cover and place in preheated oven 20 minutes.

Meanwhile, finish preparing shish kebabs.

Chargrill kebabs over medium heat, rotating skewers a quarter turn every 2 minutes to cook evenly. Depending on the heat of grill and desired doneness, the meat will take 8 minutes for medium-rare and up to 15 minutes for well-done.

Remove all ingredients from skewers and combine them in a serving dish. Serve kebab meat and vegetables over rice pilaf.

Place lamb and onion in a shallow, nonreactive pan. Combine parsley, vermouth or Chablis, and the ¼ cup olive oil, pour over lamb and mix. Cover and refrigerate overnight or up to 3 days.

Lift out meat and onions from marinade and place on skewers, alternating meat and several pieces of onion. Coat meat and onions with olive oil and season with salt and pepper to taste. Discard marinade.

Skewer vegetables, alternating pieces of green pepper and tomato. Season kebabs with olive oil and salt and pepper to taste.


Instant Pot Lemon Rice Pilaf

I’m still pretty new to my Instant Pot, but I am already loving it more than I expected I would!

One thing I am loving about my Instant Pot is the SAUTE feature. I can brown my meat, cook my onions, and soften my peppers in the same place I simmer my chili. It makes for very delicious food, and less dishes.

I’ve mainly been using my Instant Pot for main dishes and a few soups, but I wanted to mix it up and try out a side dish. I had heard rice was pretty simple, but I had no idea how fast this would come together!

If you have never made Instant Pot Rice, then you are missing out! The Instant Pot make the BEST Rice! Our Fluffy White Rice and Brown Rice are my favorites!

WHAT INSTANT POT DO I USE?

I have the Instant Pot Duo Pressure Cooker. It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, slow cooker and warmer.


What is hushwee?

Hashweh (or hushwee) is a simple, modest recipe made with ground meat, cinnamon, and toasted pine nuts. It is the foundation of many classic Lebanese dishes such as Stuffed Eggplant or my husband’s favorite, Sfeehas (Lebanese Meat Pies).

At Christmas, we love eating it on top of mashed potatoes with a drizzle of homemade gravy. It also tastes great served over hummus and eaten with pita bread.

How to easily toast pine nuts

Bake pine nuts 350 degrees on a baking sheet for 5-7 minutes.

Use your nose – the pine nuts are done the minute you smell that intoxicating, nutty flavor.

The end result is a batch of evenly toasted, golden brown pine nuts. Your hummus will thank me.


Classic Rice Pilaf

This classic rice pilaf recipe makes a great side dish!

Thanks to my days in culinary school, I’m proud to say that rice is one of my specialties. We always made a rice pilaf to go with whatever main dishes we worked with that week and it’s been a staple side dish at home ever since.

This rice pilaf cooked in broth with herbs and vegetables like onions, celery and mushrooms makes a wonderful accompaniment to any meal. While plain steamed rice is just that— plain, rice pilaf has so much flavor all on its own! It takes just a few minutes extra to prep, but the payoff is huge. Go ahead an elevate your next meal with this rice pilaf recipe!

What is rice pilaf?

Essentially, rice pilaf is just rice that has been cooked in a broth. It is also often cooked with vegetables and spices for additional flavor, though the rice is always the star.

Rice pilaf ingredients

  • Butter or olive oil— Use whichever you prefer.
  • Vegetables— In this recipe I use onions, celery, mushrooms and garlic, but you don’t have to. It’s just a great flavorful combo! Other vegetables you can add/substitute are carrots, bell pepper, peas, etc.
  • Rice— You can make pilaf with any variety of rice or grain, though the amount of liquid required will vary. For this recipe I use long grained white rice, like jasmine or basmati.
  • Broth— Use vegetable, chicken or beef broth or stock. What you use may depend on your preferences or what you’ll be serving with the rice.
  • Seasonings— Be generous with salt and pepper, and consider adding herbs for additional flavor. This recipe uses bay leaf and parsley.

The best way to make rice pilaf

This is how I learned to make rice in culinary school, and it’s the only way I’ve been making rice ever since!


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Ingredients

  • 1-1/2 cups basmati rice
  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onions, from one small onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 2 cloves garlic, minced
  • 2-1/4 cups water
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots
  • 1/4 cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Instructions

  1. Place the rice in a medium bowl and add enough water to cover by 2 inches . Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
  2. Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 378
  • Fat: 12g
  • Saturated fat: 6g
  • Carbohydrates: 60g
  • Sugar: 2g
  • Fiber: 2g
  • Protein: 7g
  • Sodium: 740mg
  • Cholesterol: 23mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.