Charbroiled Beef Kebabs with Curried Vegetables & Basmati Rice

Directions

1. Rinse the basmati rice under cold water using a strainer, then drain and move it to a small saucepan. Add salt, cover with water, and bring to a boil over high heat; then reduce to a simmer, cover, and cook 15–18 minutes until the liquid is absorbed. Remove from heat and let it rest, still covered, for 5 minutes.
2. While the rice cooks, rinse and dry all produce. Slice the red onion into wedges, cut the zucchini into 2-inch pieces, and quarter the peppers, removing seeds and membranes.
3. In a large bowl, drizzle with oil and sprinkle curry powder, pepper, and salt. Add the onion, zucchini, and peppers; toss until everything is evenly coated.
4. Cut the striploin into 1-inch cubes and season with salt and pepper.
5. Preheat the oven to broil with the rack positioned close to the heat.
6. Thread the beef and vegetables onto skewers, or if you don’t have skewers, spread them out on the broiler pan.
7. Broil, turning the skewers every 3 minutes, about 12 minutes total, until the beef is cooked and the vegetables are tender; if cooking without skewers, stir the mix every 3 minutes.
8. Shave cilantro leaves from the stems, discard stems, and mince the leaves. Fluff the rice and gently fold in most of the cilantro, reserving a tablespoon for garnish.