prep time

cook time

servings
4

WHAT YOU'LL NEED


cooked Minute Rice^® Premium Long Grain White Rice
2 cups (500 mL)
1 lb (500 g)		extra lean or lean ground beef†
2 tbsp (30 mL)		finely chopped sweet mixed pickles
1 tbsp (15 mL)		yellow mustard
1		clove garlic, minced
1/4 tsp (1 mL)		each salt and pepper
8		each bite-size chunks of sweet red pepper, sweet green pepper
8		button mushrooms, trimmed
		Glaze:
1/2 cup (125 mL)		yellow mustard
3 tbsp (45 mL)		each orange juice concentrate and brown sugar
2 tbsp (30 mL)		cider vinegar
2 tsp (10 mL)		hot sauce

INSTRUCTIONS

Step 1: Soak 8 wooden skewers for at least 30 minutes. Gently mix beef with the pickles, mustard, garlic, salt and pepper. Form into 1 ½ -inch (4 cm) meatballs. Thread the meatballs onto the soaked skewers alternating with peppers, onion and mushrooms. Cover and refrigerate

Step 2: Glaze: In a small saucepan set over medium heat, bring the mustard, juice concentrate, sugar, cider vinegar and hot pepper sauce to a boil. Set aside

Step 3: Grease grill; preheat to medium. Grill the kabobs, turning as necessary, for 12 to 15 minutes or until an instant-read thermometer inserted into centre of a few meatballs reads 160°F (71°C). Brush with the glaze during the last 2 minutes of cooking. Serve over rice with additional glaze on the side

Tip:
To bake, preheat oven to 425°F (220°C). Bake kabobs on a baking sheet, turning occasionally, for 12 minutes.

†Choosing leaner ground meats is part of healthy eating. The Beef Information Centre financially supports the Health Check™ education program. This is not an endorsement. See www.healthcheck.org..