Categories: Meals
Ingredients
- Spice Mix:
- 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 lbs. top sirloin steak, trimmed of fat and cut into 1-inch pieces
- Salt, to taste
- 1 1/2 cups orzo
- Olive oil, for the orzo and kebabs
- Black pepper, to taste
- 2 pints 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
- 18 long skewers
Directions
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For the spice mix: Mix the salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and thyme in a small bowl.
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For the kebabs: Pat the meat dry and sprinkle with the spice mix. Place in a large Ziploc bag and refrigerate 2-3 hours. Remove from the fridge 30 minutes before grilling.
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For the orzo: Bring a pot of salted water to a boil. Add the orzo and cook as directed. Drain and return to the pot. Toss with olive oil and season with salt and pepper. Keep warm while you grill the kebabs.
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Preheat a grill 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.
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Grill the kebabs, turning a few times, until charred, about 4 minutes for medium-rare steak. Serve with the orzo.