Sirloin and Vegetable Kabobs over Seasoned Rice

This is actually a clone that I came up with that mirrors my favorite meal at Texas Roadhouse, with a lot less fat. Below is a chicken version with slightly different ingredients.

Sirloin Kabobs
1 lb top sirloin steaks, trimmed and cut into 1 inch pieces
2 tablespoons soy sauce
1 1/2 tablespoons worcestershire sauce
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon black pepper
juice from half lemon

Place ingredients in a bowl and mix together. Regrigerate for atleast 3 hours. If using wooden skewers, soak for 30 minutes so they do not burn. Slide meat on skewers, discarding remaining marinade. I cook my meat seperate from my vegetables because the meat gets done faster.

Vegetable Skewers
1/2 green pepper, cut into 1 inch pieces
1/2 red pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
10 cherry tomatoes
10 small fresh mushrooms
2 tablespoons olive oil or olive oil cooking spray
pinch salt

combine vegetables with olive oil and salt and slide onto skewers. Place on medium-high grill. Once the vegetables are ready to flip, add the steak. Cook for 6 minutes on each side, continuing to flip the vegetables to avoid scorching. Remove from grill cover with foil and let rest 5 minutes.

Seasoned Rice
Serves 4

1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon margarine
2 tablespoons tomato paste
1 cup long grained
2 cups water
2 beef bouillon
1/4 teaspoon black pepper
1 tablespoon fresh parsley, finely chopped

In a medium sauce pan, melt margarine on medium heat. Add onion and garlic, stirring occasionally until translucent. Do not allow to brown. Stir in tomato paste and cook for 1 minute. Add rice, water, bouillon, black pepper and parsley. Turn on high and bring to a boil. Then reduce heat to low and simmer covered for 20 minutes. Fluff with a fork and serve with kabobs.