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1
Combine all marinade ingredients in a pot (salt through tabasco sauce)
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2
Bring to a boil and simmer for 3 minutes.
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3
Remove from heat and allow to cool completely.
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4
While waiting for the marinade to cool, prepare your veggies. Cut the peppers into 1 inch pieces. Cut the zucchini and summer squash into thin slices, discarding the ends. Wash the mushrooms with a damp cloth to remove excess dirt. Peel the pearl onions. Add the peppers, zucchini, summer squash, mushrooms, pearl onions, and tomatoes to a one gallon ziplock bag (you may need two bags for the vegetables).
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5
Place the meat in a separate one gallon ziplock bag. Split the cooled marinade equally between the bags.
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6
Allow to marinate for 4 hours or ideally overnight.
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7
To prepare the meal, soak your wooden skewers in water for at least 30 minutes if using wooden skewers.
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8
To prepare the rice, bring 10 cups of stock to a boil. Add 5 cups of rice. Bring to a boil, then reduce the heat to low. Cover, stirring occasionally until all the stock is absorbed. This is a very basic rice because the marinade will add the flavor.
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9
The skewers should be cooked on a grill for 10 to 15 minutes, rotating the skewers half way through, or until desired degree of doneness.
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10
While the kebabs are cooking, take the leftover marinade and bring to a boil.
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11
To serve, pour cooked marinade over a serving of rice. Top with a vegetable and a meat skewer.
