Sizzling Sirloin Kabobs on a Bed of Orzo

The Beef Checkoff
  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 380
  • Fat 10g
  • Saturated Fat 3g
  • Monounsaturated Fat 4g
  • Cholesterol 51mg
  • Sodium 163mg
  • Carbohydrate 38g
  • Fiber 2.9g
  • Protein 34g