Beef Kabobs With Parmesan Orzo Food

BEEF KABOBS WITH PARMESAN ORZO

Steps:

• 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.

BEEF-VEGETABLE KEBABS WITH ORZO

Steps:

• For the spice mix: Mix the salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and thyme in a small bowl.
• For 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.
• For 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.
• Preheat 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.
• Grill the kebabs, turning a few times, until charred, about 4 minutes for medium-rare steak. Serve with the orzo.

BEEF KABOBS & PARMESAN ORZO

Steps:

• Soak 8-inch skewers in water 10 minutes; drain.
• Cut beef steak into 1 inch pieces.
• Combine 1 Tablespoon basil, dressing and garlic in large bowl.
• Add beef, onions, & bell peppers; toss to coat.
• Cook orzo according to package directions; drain.
• Toss with basil, cheese and oil; keep warm.
• Alternately thread beef, onions and peppers evenly onto bamboo skewers.
• Place on grid over medium ash-covered coals.
• Grill, uncovered, 8-10 minutes for medium rare to medium doneness, turning occasionally.
• Serve on orzo.

BEST EVER SAUCY BEEF KABOBS

Steps:

• In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
• Preheat grill for medium heat.
• Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
• Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.

GRILLED BEEF KABOBS

Steps:

• In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.

BEEF KABOBS WITH PARMESAN ORZO

Steps:

• 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 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
• Toss orzo ingredients in medium bowl; keep warm.
• 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.