Ingredients for Beef Kabobs Parmesan Orzo
- 1 pound Boneless Beef Top Sirloin Steak
- 1 tablespoon + 1/2 teaspoon Dried Basil Leaves
- 2 tablespoons Italian Dressing
- 1 Garlic Clove, minced
- 1 medium Onion
- 1 Bell Pepper (red, yellow, or any other color)
- 0 Yellow Bell Pepper (only 1 bell pepper total is required by the recipe)
- 1 cup Orzo Pasta
- 0 Fresh Parsley
- 1/4 cup Fresh Parmesan Cheese, grated
- 1 tablespoon Olive Oil
- 12 (8-inch) Bamboo Skewers
- Water, for soaking skewers
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How to Make Beef Kabobs Parmesan Orzo
- Soak 8-inch bamboo skewers in water for 10 minutes to prevent burning.
- Drain skewers.
- Cut 1 pound beef steak (sirloin, flank, or your favorite grilling steak) into 1-inch pieces.
- In a large bowl, whisk together 1 tablespoon dried basil, 2 tablespoons Italian dressing, and 1 clove minced garlic.
- Add the beef, 1 medium onion (cut into 1-inch pieces), and 1 bell pepper (any color, cut into 1-inch pieces) to the bowl.
- Toss gently to coat the beef and vegetables in the marinade.
- Cook 1 cup orzo pasta according to package directions. (usually around 8-10 minutes).
- Drain the cooked orzo.
- Toss the drained orzo with 1 tablespoon olive oil, 1/4 cup grated parmesan cheese, and 1/2 teaspoon dried basil.
- Keep the orzo warm.
- Thread the beef, onions, and bell peppers alternately onto the prepared skewers.
- Preheat grill to medium-high heat.
- Place the skewers on the preheated grill and cook for 8-10 minutes for medium-rare to medium doneness, turning occasionally. (Cook time will depend on your grill and desired doneness).
- Serve the grilled beef kabobs immediately over the warm parmesan orzo.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
42g
Carbs
12g