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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
You can prep these in advance, then take it easy at dinnertime!
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Ingredients
For the spice mix:
- 4 tsp.
salt
- 2 tsp.
paprika
- 1/2 tsp.
garlic powder
- 1/2 tsp.
onion powder
- 1/2 tsp.
black pepper
- 1/4 tsp.
cayenne pepper
- 1/4 tsp.
ground oregano
- 1/4 tsp.
ground thyme
For the kebabs and orzo:
- 2 1/4 lb.
top sirloin or tri-tip steak, trimmed of fat and cut into 1-inch pieces
Salt, to taste
- 1 1/2 cups
orzo
Olive oil for the orzo and kebabs
Black pepper, to taste
- 2 pt.
yellow or red cherry tomatoes
- 1
large red bell pepper, seeded and cut into chunks
- 1
zucchini, halved lengthwise and sliced crosswise into chunks
- 1
large red onion, cut into chunks
Directions
- Step 1For the spice mix: Mix the salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and thyme in a small bowl.
- Step 2For the kebabs: Pat the meat dry and sprinkle with the spice mix. Place in large resealable plastic bags and refrigerate 2 to 3 hours. Remove from the fridge 30 minutes before grilling.
- Step 3For the orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and return to the pot. Toss with olive oil and season with salt and pepper. Keep warm while you grill the kebabs.
- Step 4Preheat a grill or grill pan to medium high. Thread the meat, cherry tomatoes, bell pepper, zucchini and red onion onto 18 skewers, alternating ingredients. Brush lightly with olive oil and season the vegetables with salt.
- Step 5Grill the kebabs, turning a few times, until charred, about 4 minutes for medium-rare steak. Serve with the orzo.
Special equipment: 18 long skewers (if wooden, soak in water for at least 30 minutes before using).
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