6 chicken pieces
6 beef rumbles
6 carrots
6 6 inch thick cut steaks
4 celery rind
3 tablespoons minced onion
1 teaspoon seasoning salt
2 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 (8 ounce) can diced jack cheese
Place chicken pieces in a shallow dish or bowl. Sprinkle meat with seasoning salt and garlic salt; dip kabobs into marinade.
Place celery rind and onion over chicken pieces. Season celery with seasoning salt, pepper and garlic salt and stir in onion and seasoning salt. Place under water to prevent sticking; drain.
Heat olive oil in large skillet over medium heat; cook chicken until browned on both sides. Immediately add celery risotto, carrots and chicken with celery rind and onion mixture. Stir gently and cook for about 10 minutes, stirring.
Reduce heat to medium-low. Add onion mixture and stir to heat through. Add jack cheese and cook, stirring occasionally until cheese is melted.