Ingredients:
- lbs Beef- tenderloin, ribeye, sirloin, cut into 1 ½ inch cubes ( or sub 1 pound cremini mushrooms)
- ⅛ Cup oil
- ⅛ Cup lime juice, plus zest of one lime
- 2 cloves garlic- finely minced
- 1 Tablespoon Badia “complete” Seasoning ( or sub 1 tsp onion powder,1 tsp dried oregano or thyme, 1 teaspoon cumin)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Note: If not using the Badia seasoning, add one more teaspoon salt
- Skewer additions: cherry or grape tomatoes, sweet onions
Directions:
- Soak 8 10 inch skewers in warm water.
- Cut the beef into cubes and place in a zip lock bag or in a medium bowl.
- Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.
- Pre heat the grill.
- In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.
- Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.
- Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.
- Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.
- Serve with chimichurri