Blade Shish Kabobs and French Onion Rice

Course: Main Course
Cuisine: American, Mediterranean
Prep: 20 minutes
Time: 1 hour
Total Time: 1 hour 20 minutes
Adjustable Servings: 2
Calories: 1379 kcal

Had made some shish kabobs several months ago and don’t know why these aren’t made as much as I make tacos. You can put all kinds of ingredients on a stick! Shrimp, chicken, and my favorite flat iron steak. The rice idea came from a friend's pork chop slow cooker recipe that looks ugly as hell but taste fantastic. Didn’t mention the stuffed mushrooms because I think they could used some more love. I’ll redo that one soon.

Print 🖨️


Kabob’s Goodies

  • 2 lb blade steak cubed
  • 2 tbs Dawgs Bark
  • 1/4 cup purple onion
  • 6 oz poblanos ='s 2 peppers, 1" squares
  • 1 cup pineapple cut like mini pizzas
  • 2 tbs olive oil
  • 1 tsp Cottonmouth optional

Rice Magic

  • 29 oz cans french onion soup ='s 2 cans
  • 1 cup rice
  • 1 tbs butter
  • 1/4 tsp dash

The Build

Make Kabobs

  1. I cooked these on the grill on the far side of the coals. My temps shot up once but it didn’t screw up the kabobs.
  2. Cut flank long ways down the middle then cross the grain to get 1 ½ to 2 inch cubes.
  3. In a plastic bag put the meat, olive oil, and Dawgs Bark. Squish it around to get meat coated evenly.
  4. I didn’t let meat mixture absorb the seasoning like normal. Was handling the meat so much by the time I got it on the sticks and ready for pit the meat had got up to room temp.
  5. This is a good time to start pit.
  6. Sprinkle Cottonmouth over pineapple if ya want.
  7. These were slid on 1st meat, pineapple, poblano, meat, pineapple, purple onion, meat, and last poblano. You can stack however you want. To keep from splitting veggies hold bottom of kabob and turn/spin point into the veggie like a soft drill. It will make a hole for you.
  8. I got my grill to 350 with a thermometer, it has a lead that helped me keep that temp just by adjusting dampers. It shot up to 400 for probably 30 minutes but everything went OK in the end. As always this is doable in the oven.
  9. So put them on grill far away from coals or where you're getting 350 degrees.These cooked for 1 hour and turn put a nice medium rare. I would guess another 30 minutes would get you to medium. Didn’t touch them throughout.

Make Rice

  1. While you got the meat going in a small/medium pot heat to medium.
  2. Drop in butter to melt then drop in rice and stir around until you start to smell “toasty”.
  3. Strain onions from soup and pour in the toasty rice.
  4. Bring to boil, slow to simmer, cover, and check in 7 minutes for doneness.
  5. Get yer yum yum on!


This net 5 kabobs.


➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Blade Shish Kabobs and French Onion Rice
Amount Per Serving (355 g)
Calories 1379 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 20g 100%
Cholesterol 353mg 118%
Sodium 7173mg 299%
Potassium 3927mg 112%
Total Carbohydrates 120g 40%
Dietary Fiber 9g 36%
Sugars 27g
Protein 107g 214%
Vitamin A 28.8%
Vitamin C 130.7%
Calcium 20.3%
Iron 77.7%
* Percent Daily Values are based on a 2000 calorie diet.
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