Beef Kebabs With Parmesan Orzo


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Quick to make and delicious to eat, this meal is great for every day or for special occasions.

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  • Kebabs:
  • 1 1/2 lb. boneless beef top sirloin, cut 1 inch thick
  • 3 red or yellow bell peppers, cut into 1-inch pieces
  • 1 1/2 tsp. dried basil
  • 1 1/2 Tbs. light Italian dressing
  • 3 cloves garlic
  • Orzo:
  • 1 C. orzo
  • 2 Tbs. chopped fresh Italian parsley
  • 2 Tbs. shredded Parmesan cheese
  • 2 tsp. olive oil

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Kebabs: Cut beef into 1 1/4-inch pieces. In a large bowl, toss beef and peppers with basil, Italian dressing and garlic. Alternately thread beef and peppers onto 6 metal skewers. Grill, uncovered, on medium 8 to 10 minutes for medium-rare to medium, turning occasionally.

For orzo: Cook according to directions; drain. Toss with parsley, Parmesan and olive oil. Keep warm and set aside.

To serve: Place orzo on a large platter and top with 4 kebabs.(Reserve 2 kebabs for later.)

Makes 6 kebabs and 4 servings orzo

Susan Nicholson

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