A simple orzo mixture makes a tasty bed for your skewers to rest on. Fresh basil and parmesan brings out the natural flavor of the grill.
Beef Kabobs with Parmesan Orzo
- Total Fat13 g
- Cholesterol76 mg
- Sodium144 mg
- Total Carbohydrate22 g
- Protein30 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 pound , cut 1-inch thick
8 bamboo skewers
2 red bell peppers, cut into 1-inch pieces
1 teaspoon dried basil
1 tablespoon Italian salad dressing
2 clove garlic, minced
1 cup orzo, uncooked
2 tablespoon basil, fresh; chopped
2 tablespoon Parmesan cheese, shredded
2 teaspoon olive oil
- Preheat grill to medium. Soak eight 8-inch bamboo skewers in water 10 minutes. Wash hands. Cut steak into 1 1/4-inch pieces. Toss beef and bell peppers with 1 teaspoon dried basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers. Wash hands.
- Cook orzo according to package directions. Toss orzo, fresh basil, Parmesan and olive oil in medium bowl; keep warm.
- Grill kabobs, uncovered and turning occasionally, 8 to 10 minutes for medium rare to medium doneness (internal temp 150°F to 160°F).