Monday, May 13, 2013

May Is Beef Month: Sizzling Sirloin Kabobs on a Bed of Orzo

Sizzling Sirloin Kabobs on a Bed of Orzo  - Profiles Ad

  1. 1 pound beef top sirloin steak, cut 1 inch thick
  2. 2 green, red and/or yellow bell peppers, cut into 1 inch pieces
  3. 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  4. 1 tablespoon prepared Italian dressing
  5. 2 large cloves garlic, minced
  6. Salt and pepper
  1. 1 cup uncooked orzo pasta, cooked according to package directions
  2. 2 to 3 tablespoons chopped fresh basil or parsley
  3. 2 tablespoons shredded Parmesan cheese
  4. 2 teaspoons olive oil 


  1. Soak eight 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, covered, about 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo.

Recipe courtesy of

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