Marinate the beef (or mushrooms) by mixing oil, lime juice, minced garlic, Badia seasoning, salt, and pepper in a bowl. Let it sit for at least 30 minutes for maximum flavor infusion.

Prepare the skewers by threading the marinated beef (or mushrooms) onto them, alternating with cherry or grape tomatoes and sweet onions for a colorful presentation.

Grill the skewers over medium-high heat until cooked to your desired doneness, usually around 8-10 minutes, turning occasionally for even cooking.

Blend the Smokey Chimichurri Sauce by combining cilantro, olive oil, lime juice, jalapeno, onion, garlic, coriander, smoked paprika, and salt in a food processor until smooth and vibrant.

Cook the rice by boiling water in a pot, adding rinsed rice and a pinch of salt. Cover and cook for 15-18 minutes, or until the rice is tender and water is absorbed.

Mix in chopped cilantro, scallions, and squeeze in some lime juice once the rice is cooked. Fluff gently to combine all ingredients and enhance flavor.

Serve the skewers on a plate with a generous drizzle of Chimichurri Sauce, accompanied by the fluffy cilantro rice. Garnish with lime wedges and chopped cilantro for that extra touch.