Beef Kabobs With Parmesan Orzo PRINT
- YIELD: 4 servings
|1||pounds beef, boneless top sirloin steak|
|2||pepper(s), red, bell, cut into 1-inch pieces|
|4||tbsp basil, fresh, chopped (or sub 4 tsp dried basil)|
|1||tablespoon dressing, Italian|
|2||clove(s) garlic, minced|
|1||cup(s) orzo (rosamarina), cooked|
|2||tbsp cheese, Parmesan, shredded|
|2||tsp olive oil|
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 (orzo, 3 tablespoons basil, Parmesan, olive oil) 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.
Number of Servings: 4
Amount Per Serving
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 51 mg
Sodium: 148 mg
Total Carbohydrate: 36 g
Dietary Fiber: 2.3 g
Protein: 33 g
When it comes to processed foods, very few brands pass the test for me. When selecting a dressing for the salad, choose Newman’s Own and you’ll know you’re in good shape. If you’d rather just eat it plain or with oil and vinegar or lemon juice, that’s fine too.