One of my favorite, quick dinners is grilled shish kebobs. Meat plus bell peppers, onions and mushrooms is a great combination and it only takes about 10 minutes cooking time. I also make the dinner easy on myself by using a Good Seasonings Italian Dressing packet for my marinade.
This is one of the few dishes that I grill over direct heat and also one where I not only don’t pull the meat out ahead of time to come to room temperature, I also freeze the metal skewers in advance. All goes to help the meat stay medium rare and not get tough as shoe leather.
While I used venison in my kebobs tonight, you can use 1 1/2 to 2 lbs of your favorite meat cut into chunks (or even drop the meat out altogether, as the marinaded and grilled veggies and mushrooms are super tasty).
I serve the kebobs with rice. This time I prepared a risotto with sherry and chicken stock and some of the extra mushrooms, sliced thin.
Venison Shish Kebob
1 1/2 – 2 lbs meat, cubed into 1 1/2 inch pieces
1 bell pepper, cut into 1 inch chunks
1 onion, cut into 1 inch chunks
1 1/2 lbs small mushrooms
2 packets of Good Seasonings Italian Dressing
Make dressing according to the package directions. Pour 1 portion over the meat, bell pepper and onions and seal into a zip close plastic bag. Pour the next portion over the mushrooms and seal them in another bag. Marinate for at least three hours, turning occasionally.
Place metal skewers in the freezer.
When ready, prepare grill for direct cooking, with a cooler area along one side to move the kebabs to when there are flareups.
Skewer the meat and veggies, alternating meat and onion and pepper. Be sure to leave some room between the items so that all sides can get heat. I usually put all the mushrooms on their own skewers. Grill for about 2-4 minutes per side (four sides means about 10 minutes total cook time for medium rare). Do not cover the grill and do not step away – move skewers to the cooler area if there are flareups but this is a quick cook so stay vigilant.
Let the kebobs rest for about five minutes before removing from the skewers. Serve with rice.
1 tablespoons olive oil
2 cups sliced fresh mushrooms
2 tablespoons butter
1 large onion, chopped finely
4 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine or sherry
4 -5 cups chicken stock (heated)
1/2 cup of grated parmesan cheese
In a large pot heat oil and add mushrooms. Cook through, until almost all the liquid has been cooked away. Remove from pot and set aside.
Using the same pot, add butter and sauté onions until translucent, about 5 minutes. Add in minced garlic for just a couple minutes more. Add the rice and toast it about two to 5 minutes.
Add the wine or sherry and stir frequently until all the liquid has been absorbed into the rice.
Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. Cook at a slow simmer, continuing to add chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. You may need only 4 cups of stock but I tend to keep extra on hand in case the risotto needs it.
Taste the rice – after about 25-30 minutes it should be soft and tender. Add salt and pepper to taste. Just before the last batch of stock has been absorbed into the rice, add the mushrooms back into the pot. Stir well. Add the parmesan cheese and stir until creamy.
Serve immediately as risotto tends to get gummy the longer it sits.
For those of you who don’t want to spend so much time stirring, Martha Stewart invented an oven-baked method. You can adapt any Risotto recipe to this method.