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Beef Kabobs with Parmesan Orzo




Source of Recipe


Jo Gainey
Total Preparation & Cooking Time: 30 minutes

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:
3 cups orzo pasta, cooked al dente
2 to 3 tablespoons chopped fresh basil or parsley
1/2 cup shredded Parmesan cheese
2 Tablespoons olive oil
1/2 teaspoon garlic salt
Toss orzo ingredients in medium bowl; keep warm.

Soak eight 8-inch bamboo skewers in water 10 minutes.

Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with
basil, Italian dressing and garlic in large bowl. Alternately thread beef
and peppers onto skewers.

Place kabobs on grid over medium, ash-covered coals. Grill, uncovered,
about 8 to 10 minutes for medium rare to medium, turning occasionally. Serve
with over orzo.