Sizzling Sirloin Kabobs on a Bed of Orzo

  • Yield 4 servings

Beef and bell peppers are skewered, grilled and served over hot orzo.

The Beef Checkoff


1 pound beef top sirloin steak, cut 1-inch thick
2 -- green, red and/or yellow bell peppers, cut into 1-inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large garlic cloves, minced
-- Salt and pepper
1 cup uncooked orzo pasta, cooked according to package directions
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil


  1. Soak 8 (8-inch) bamboo skewers in water 10 minutes; drain. 
  2. Cut beef steak into 1 1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
  3. Toss orzo ingredients in medium bowl; keep warm. 
  4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo. 
Recipe courtesy of The Beef Checkoff.



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