Grilling Method:

22 minutes using a Grill and Microwave* if kabobs are thawed. Thaw kabobs overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed kabobs in cold water for 30-40 minutes.
1. Preheat grill to HIGH or prepare coals.
2. Remove thawed kabobs from packaging, brush lightly with olive oil (or Seasoned Butter Sauce) and season to taste.
3. Place kabobs on preheated grill. Reduce to MEDIUM and grill kabobs for 4-6 minutes. Turn kabobs and continue grilling for 4-6 minutes.
4. Cut slit in center of film covering Whole Green Beans. Leave film intact covering Rice Pilaf with Mushrooms. Place trays in microwave and cook on HIGH for 6 minutes, stirring halfway through cooking.
5. Remove kabobs from grill to a clean plate and serve with rice pilaf and green beans.

Broiling Method:

22 minutes using a Conventional Oven and Microwave* if kabobs are thawed. Thaw kabobs overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed kabobs in cold water for 30-40 minutes.
1. Preheat Broiler and position top rack 3-4 inches from broiler.
2. Remove thawed kabobs from packaging and place on broiler pan. Brush lightly with olive oil (or Seasoned Butter Sauce) and season to taste.
3. Place broiler pan in oven and broil for 4-6 minutes. Turn kabobs and continue broiling for 4-6 minutes.
4. Cut slit in center of film covering Whole Green Beans. Leave film intact covering Rice Pilaf with Mushrooms. Place trays in microwave and cook on HIGH for 6 minutes, stirring rice halfway through cooking.
5. Remove kabobs from broiler, plate and serve with rice pilaf and green beans.
* Cooking time based on 1100-watt microwave with turntable. Adjust time for lower wattage microwaves. If not using a turntable, rotate once while cooking.

Serving Tips & Reccomendations:

• Remove skewer easily by pushing meat and vegetables onto your plate with a fork.
• Recycle metal skewers: Wash skewers in hot soapy water and dry. Surprise someone with lunch on a stick. Alternate cubes of cheese, deli meat, pickles and small chunks of French bread on the skewer.
• Use for seasonal fruit kabobs! Serve fruit cold or brush fruit with a sugar glaze and grill briefly until lightly browned.
• Marinate beef kabobs in your favorite vinaigrette salad dressing. Place kabobs and salad dressing in a zipper style bag and refrigerate for 1 hour. Grill as noted above.
• Did you know that kebab and kabob are both correct spellings of the word? The term shish kabob dates back to the Middle Ages and literally means meat grilled or fried on a skewer.


INGREDIENTS: BEEF KABOBS: Beef Tenderloin Steak Tips, Green Peppers, Red Peppers, and Mushroom Caps on a stainless steel skewer. RICE PILAF: Cooked Enriched Long Grain Parboiled Rice (Rice, Ferric Orthophosphate, Niacin, Thiamine Mononitrate and Folic Acid), Cooked Wild Rice, Margarine (Liquid Soybean Oil and Partially Hydrogenated Soybean Oil, Water, Salt, Vegetable Mono and Diglycerides, Whey, Soy Lecithin, Sodium Benzoate added as preservative, Citric Acid added to protect flavor, Artificial Flavor, colored with Beta Carotene, Vitamin A Palmitate added), Mushrooms, Onions, Beef Base (Roasted Beef and Concentrated Beef Stock, Salt, Hydrolyzed {Corn, Gluten, Corn, Wheat and Soy} Proteins, Maltodextrin {from corn}, Corn Oil, Sugar, Natural Flavoring, Dried Whey, Caramel and Yeast Extract), Dehydrated Parsley. GREEN BEANS: Whole Green Beans, Butter (Cream and Salt), Red Peppers, Onions, Olive Oil, Salt, Spice, Granulated Garlic. Allergens: Soybean, Milk and Wheat.