Christmas Kabobs Pioneer Woman Food

BEEF-VEGETABLE KEBABS WITH ORZO

Beef-Vegetable Kebabs with Orzo image

This is a grilling recipe that you'll want to make over and over again. Beef-vegetable kebabs with orzo will leave you and everyone feeling satisfied!

Categories Barbeque Summer dinner grilled lunch

Time 30m

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

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
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 c. 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

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.

TORTELLINI SKEWERS

Tortellini Skewers image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 10m

Yield 18 skewers

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
2 tablespoons jarred pesto
2 teaspoons red wine vinegar
2 packages spinach tortellini, cooked and cooled
2 pints cherry tomatoes
12 ounces fresh mozzarella, cubed
1/4 cup minced fresh parsley

Steps:

Mix together the olive oil, pesto and vinegar in a bowl.
On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

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