Shish-kabob With Basmati Rice

Shish-Kabob:
1 lb. filet mignon or pork filet, cut into 1 1/2 inch cubes
1 medium onion, diced
1/2 tsp. cayenne pepper
1 tsp. salt
2 TBS. red wine
Basmati Rice:
4 cups basmati rice
5 cups water
1 TBS. salt
1 cube butter

Shish-kabob:
Combine onion, salt, cayenne and wine to make a marinade.
Pour over meat and mix well, using hands to "smoosh" the marinade into the meat.
Marinate overnight in refrigerator.
Put pieces of meat on skewers and cook over barbecue, turning skewers about once every minute until meat is done.
Rice:
Wash rice.
Combine rice, water, salt and butter in a pan and bring to a boil.
Continue to boil on medium-high heat, stirring every few minutes until water is gone.
Reduce heat to low and let covered rice steam for 25 - 30 minutes.

Serve meat on the rice with grilled tomatoes, red and green peppers, and any of your other favorite grilled veggies.

Makes 4 servings.