Beef Kabobs with Parmesan Orzo Recipe -
Beef Kabobs with Parmesan Orzo Recipe
  • READY IN 40 mins

Beef Kabobs with Parmesan Orzo

Recipe by  

"Mediterranean cuisine struts its stuff for all to enjoy."

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Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Soak eight 8-inch bamboo skewers in water 10 minutes.
  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 for medium rare to medium doneness, turning occasionally. Serve with orzo.
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Reviews More Reviews

Aug 04, 2009

Great combination of flavors and beautiful presentation. I had red, yellow, green and orange peppers on hand so I used them all. Rather than the Italian dressing I used a simple marinade of olive oil, fresh minced garlic, salt, pepper and fresh herbs. Another thing I liked about this recipe is that I didn't have to look for a separate rice recipe to complement the kabobs. Great dish for minimal effort.

Oct 26, 2011

Excellent! I used a little over 1.5 pounds of boneless top sirloin beef, cut into 1 inch cubes. I used Bernstein’s Italian dressing, doubling it, and marinating everything for a couple of hours before grilling them. I used red, yellow and green bell peppers since it’s what I had on hand plus I threw on some red onions. The meat was tender, juicy and seasoned perfectly. The colorful bell peppers, red onions with beef made for a beautiful presentation (see my picture in the photo gallery). I liked that this recipe included orzo which went perfectly with the beef kabobs. I used both fresh basil and parsley with the fresh grated parmesan all mixed in with the orzo. This too was just absolutely flavorful and delicious. We all enjoyed this meal and there were no leftovers! I am definitely going to make this part of our meal rotations. I also served this with, “Pan Fried Spinach,” also from this website, and very tasty too!


3 Ratings

Nov 05, 2011

I am giving 5 stars to the beef part on this. I really liked how quick it was to make and that there was "no" marinating time. I cut the beef with a pair of sharp scissors making it even quicker. I used two different colored peppers and added an extra Tblsp. of Italian dressing. I also subbed 1 1/2 tsp. of dried basil which worked fine. The meat ended up with a nice flavor and tender. Instead of grilling I just lined a sheet pan, with sides, with some foil and broiled them 6 minutes on each side. I didn't care for the parmesan orzo though. The two didn't seem to go together, that well, and I thought the herb and parmesan taste was too strong. I will definitely make the beef kabob part again though. Thank you!


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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