Purple meat Kebabs And Creamy Brown Rice

Serves 1

Map

• 1tablespoon chopped cilantro
• 1 little clove garlic, chooped
• 2teaspoons tomato paste
• 1teaspoon grated lemon zest
• 2 wood skewers (10 inches lengthy), soaked in water for half-hour
• ⅓pound cubed flank steak (leftovers defroasted from Sunday’s lunch)
• ½ orderly zucchini, cut into 1/2-race-thick half-moons
• 8 cherry or grape tomatoes
• 1 Vegetable oil cooking spray
• ¼cup low-sodium nonfat rooster broth
• 1tablespoon new lemon juice
• 1teaspoon sugar
• ¼teaspoon salt
• ¼teaspoon candy paprika
• ⅛teaspoon freshly flooring dim pepper
• ½cup cooked brown rice (left over from Tuesday’s dinner)
• 2teaspoons reduced-full sour cream
• 1teaspoon reduced-full grated Parmesan

Instructions

1. Mix cilantro, garlic, tomato paste, lemon zest and a pair of tbsp water in a orderly resealable plastic uncover. Thread red meat cubes onto skewers alternating with zucchini and tomatoes. Residing kebabs in uncover; halt and shake. Marinate 1 hour or up to 10 hours in refrigerator. Warmth a little grill pan, skillet or grill over excessive heat. Coat kebabs with a skinny layer of cooking spray and placement on pan. Grill, turning each now and then, unless greens are relaxed and meat browns on the out of doorways and is a little pink on the interior, 10 to 12 minutes. Residing broth, lemon juice, sugar, salt, paprika and pepper in a microwave-trusty glass bowl. Microwave unless mixture is hot, about 40 seconds. Add rice; dart neatly. Microwave unless rice absorbs liquid, 1 to 2 minutes. Slowly dart in sour cream and Parmesan. Aid rice with kebabs.

Instructions