Shish Kebab with Rice, Orzo and Green Peas with Tomato and Cucumber Salad - Adapted from N. Saunders

This is one of our favorite summer grill meals.
For the Kebabs: In a large bowl, whisk together 1/2C olive oil, 6T fresh lemon juice, 3 cloves of garlic minced, 1/2t salt, 1/2t freshly ground black pepper, 1T crushed rosemary and set aside. Cut 2 pounds of meat into about 1" chunks (traditionally lamb is used but pork, chicken or beef will work). Quarter and "flake" a red onion. With chunks of green pepper also add 8 oz. whole fresh mushrooms and plum tomatoes that have been quartered. Place all of the above into the olive oil mixture and toss. Allow the mixture to marinade for 1-4 hrs. Place on skewers and cook on the grill for 20 min, turning periodically.
For the rice: Cook 1/2C rice until almost tender. Add 1/4C orzo and just minutes before serving add 1/2C frozen peas and 1T dry thyme.
For the salad: Mix 1/2C sour cream with the juice of one lemon. To this add slices of cucumber and tomato. Garnish with herbs, if you wish.
We enjoy a big red wine with this meal; a Cabernet, Merlot or Shiriz.