About
Fast Kebabs are quick to cook but take a little bit of time to soak in all the flavors. But don't worry, with a little bit of planning, it'll feel like you hardly spent any time at all making them! Just sprinkle them all over with the savory, garlicky seasoning blend, let 'em chill for a bit while you check off your house chores, and boom! Before you know it, you'll be firing up the grill then chomping on these juicy steak cubes and veggies. Served over a bed of fluffy orzo for a full meal, Fast Kebabs are the complete dinner package — easy and delicious!
Ingredients
- For the marinade:
- 4 teaspoons salt
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground oregano
- 1/4 teaspoon ground thyme
- 2 (.25-pound) sirloin or tri-tip steak, fat trimmed, cut into 1-inch-thick pieces, patted dry
- For the orzo:
- 1 1/2 cups orzo
- salt, to taste
- black pepper, to taste
- olive oil, to taste
- For the kebabs:
- 2 pints yellow or red cherry tomatoes
- 1 large red bell pepper, cut into chunks
- 1 zucchini, halved lengthwise then sliced crosswise into chunks
- 1 large red onion, cut into chunks
- olive oil, to taste
- salt, to taste
Directions
Step 1 -In a small bowl, combine 4 teaspoons of the salt, the paprika, the garlic powder, the onion powder, 1/2 teaspoon of the black pepper, the cayenne, the oregano, and the thyme.
Step 2 -Evenly sprinkle the steak pieces with the spice mixture.
Step 3 -Place the seasoned steak pieces in a large, resealable plastic bag, seal, and marinate in refrigerator, about 2-3 hours.
Step 4 -Transfer the plastic bag from the refrigerator and allow it to rest at room temperature, about 30 minutes.
Step 5 -Preheat a grill or grill pan to medium high.
Step 6 -While the marinated steak pieces are resting, in a large pot of salted, boiling water, cook the orzo to al dente, according to the package directions.
Step 7 -Drain the water and return the cooked orzo to the pot.
Step 8 -Add the extra salt, the extra pepper, and the olive oil to the cooked orzo and toss to combine. Cover and keep it warm.
Step 9 -Evenly thread the marinated steak pieces, the tomatoes, the bell peppers, the zucchinis, and the red onions onto about 18 skewers, alternating the ingredients until the skewers are filled. If using wooden skewers, be sure to soak them in water before using.
Step 10 -Lightly brush the kebabs with the extra olive oil and season the vegetables with the extra salt.
Step 11 -Grill the kebabs, turning occasionally, until the steak pieces reach an internal temperature of at least 135 degrees F for medium-rare doneness, and the veggies are charred, about 4 minutes.
Step 12 -Serve the kebabs over the orzo.
