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Beef Kabobs with Parmesan Orzo

Beef Kabobs with Parmesan OrzoSkewers of grilled cubes of top beef sirloin and colorful red and yellow bell pepper chunks, lightly seasoned with an Italian dressing, are served atop a bed of orzo, a tiny rice-shaped pasta, flavored with fresh basil and Parmesan.

Recipe Ingredients:

Beef Kabobs:
1 pound boneless beef top sirloin steak, cut 1-inch thick
2 red 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 cloves garlic, minced

Parmesan Orzo:
1 cup uncooked orzo pasta, cooked
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons freshly shredded Parmesan cheese
2 teaspoons olive oil

Cooking Directions:

  1. Soak eight 8-inch bamboo skewers in water 10 minutes.
  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 for medium rare to medium doneness, turning occasionally. Serve with orzo.

Makes 4 servings.

Nutrition Information Per Serving (1/4 of recipe): 381 calories; 33 g protein; 35 g carbohydrate; 12 g fat; 135 mg sodium; 78 mg cholesterol; 6.1 mg niacin; .5 mg vitamin B6; 2.5 mcg vitamin B12; 4.5 mg iron; 6.2 mg zinc.

Recipe and photograph provided courtesy of The Cattlemen's Beef Board.