S&L Produce

Beef Kabobs with Parmesan Orzo

Makes 4 servings


  • 1 pound beef top sirloin steak boneless, 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
  • 2-3 tablespoons chopped fresh basil or parsley
  • 2 tablespoons shredded Parmesan cheese
  • 2 teaspoons olive oil


  1. Soak eight 8-inch bamboo skewers in water for 10 minutes. Cut beef steak into 1 1/4-inch pieces.
  2. Toss beef and bell peppers with the basil, dressing, and garlic in a large bowl.
  3. Alternately thread beef and peppers onto skewers.
  4. Toss orzo ingredients in medium bowl; keep warm.
  5. Place kabobs on a grid over medium, ash-covered coals. Grill, covered, about 8-10 minutes for medium rare (145 degrees F) to medium (160 degrees F). Turn occasionally.
  6. Serve with orzo.

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