Beef and Vegetable Kebabs with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the kebabs
- 500 grams Beef (for pan-frying)
- 4 Tbsps olive oil
- 1 garlic clove
- 1 tsp chopped rosemary
- 1 little green paprika
- 1 small red paprika
- 8 small button Mushroom
- 2 onions
- salt (pepper)
- For the rice
- 300 grams Long grain rice
- 1 Tbsp chopped parsley
- 2 Tbsps butter
- salt
- 8 Wooden skewers
Preparation steps
Peel garlic and press through a garlic press into a bowl. Stir in oil and rosemary and season with salt and pepper. Rinse meat, pat dry and cut into bite-sized cubes. Place meat in garlic-oil and marinate about 1 hour, turning occasionally.
Rinse and trim mushrooms. Rinse and halve red and green peppers, remove seeds and ribs and cut into bite-sized chunks.
Peel onions and quarter lengthwise.
Remove meat from marinade and drain well. Thread meat and vegetables alternately onto wooden skewers. Brush vegetables with remaining marinade and place on a hot grill (or cook in a grill pan), about 10 minutes.
Rinse and drain rice. In a saucepan, briefly sauté rice in butter. Stir in chopped parsley leaves and season with salt. Add double the amount of water to rice. Cover and simmer about 20 minutes. Arrange skewers on a plate with the rice. Sprinkle with scallions and chopped parsley, if desired.
