Description of this recipe: This recipe brings together the classic flavors of steak kebabs with a refreshing Mediterranean twist. Tender, marinated sirloin steak is grilled to perfection alongside colorful vegetables, then served atop a bed of creamy tahini-dressed cucumbers and spinach, and hearty lemon-infused orzo.
Why you will love this recipe: These Steak Kebab Bowls are a complete meal in a bowl, offering a delicious balance of protein, healthy carbs, and fresh vegetables. The combination of flavors and textures is incredibly satisfying, and the recipe is easy to customize to your liking. It’s a perfect dish for a weeknight dinner or a casual weekend gathering.
Introduction
Steak kebab bowls are a vibrant and flavorful way to enjoy a balanced and complete meal. This recipe is designed to be both easy to prepare and incredibly satisfying, combining tender, marinated steak with grilled vegetables, a refreshing cucumber-spinach salad, and a hearty orzo base. The star of the show is the sirloin steak, marinated in a blend of oregano, red pepper flakes, lemon juice, and garlic, which infuses the meat with a Mediterranean-inspired flavor that is both savory and slightly spicy.
The addition of grilled red onion, bell pepper, and grape tomatoes adds a touch of sweetness and smoky char, complementing the richness of the steak. A creamy tahini dressing, lightened with lemon juice and a touch of honey, brings all the elements together, coating the salad and adding a lusciousness to the entire bowl. The orzo, cooked in chicken broth and seasoned with salt and pepper, provides a comforting and substantial base that perfectly complements the other components. Whether you are looking for a healthy and flavorful weeknight dinner or a crowd-pleasing dish for a casual gathering, these Steak Kebab Bowls are sure to be a hit.
Ingredients:
- 1 lb. sirloin steak, cut into 1 1/2″ cubes
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 7 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. fresh lemon juice, divided
- 3 tsp. grated garlic, divided
- Kosher salt
- 1/4 cup smooth tahini
- 1 tsp. honey
- Freshly ground black pepper
- 8 oz. dried orzo (about 1 1/4 c.)
- 2 1/2 cups (or more) low-sodium chicken broth
- Neutral oil, for grilling
- 1 red onion, cut into 1 1/2″ pieces
- 1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2″ pieces
- 10 oz. grape tomatoes (about 2 c.)
- 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
- 5 oz. baby spinach
- 1 small bunch fresh chives, finely sliced
Preparation:
Step 1: Prepare the steak marinade. In a large bowl, combine the sirloin steak cubes with dried oregano, crushed red pepper flakes, 1 tablespoon of extra-virgin olive oil, 1 tablespoon of fresh lemon juice, 2 1/2 teaspoons of grated garlic, and 1 teaspoon of kosher salt. Mix well to ensure the steak is evenly coated with the marinade. Cover the bowl and let the steak marinate at room temperature for at least 30 minutes, or up to 2 hours. For a more intense flavor, you can refrigerate the steak for up to 4 hours. The longer the steak marinates, the more flavorful it will become.
Step 2: Make the lemon-garlic base for the tahini dressing. In a small bowl, combine the remaining 1 tablespoon of fresh lemon juice with 1/2 teaspoon of grated garlic. Season with a large pinch of kosher salt. Let the mixture sit for about 20 minutes. This allows the garlic to mellow slightly and infuses the lemon juice with its pungent flavor. This step is crucial for creating a balanced and flavorful dressing.
Step 3: Prepare the tahini dressing. Add the smooth tahini, honey, 3 tablespoons of extra-virgin olive oil, and 3 tablespoons of water to the lemon-garlic mixture. Vigorously whisk all the ingredients together, adding more water as needed, until the dressing is smooth and easily pourable. The consistency should be similar to that of a light vinaigrette. Season the dressing with salt and freshly ground black pepper to taste. Set the dressing aside.
Step 4: Cook the orzo. In a medium skillet over medium-high heat, heat 1 tablespoon of extra-virgin olive oil. Add the dried orzo to the skillet and cook, stirring constantly, until it turns golden brown, about 3 to 5 minutes. Be careful not to burn the orzo. This step enhances the flavor of the orzo and gives it a slightly nutty taste. Add the low-sodium chicken broth to the skillet and bring to a boil, then reduce the heat to medium-low. Simmer the orzo, stirring occasionally and adding more broth 1/4 cup at a time if needed, until the broth is absorbed and the orzo is tender, about 8 to 10 minutes. Season with salt and freshly ground black pepper to taste. Once cooked, cover the skillet to keep the orzo warm.
Step 5: Prepare the grill and skewer the ingredients. Prepare a grill for high heat; preheat it for about 5 minutes to ensure it is hot enough for grilling. Brush the grill grates with neutral oil to prevent the steak and vegetables from sticking. Thread the marinated steak, red onion, bell pepper, and grape tomatoes onto 8 skewers, alternating the ingredients to create a visually appealing and balanced skewer. Aim for about 3 to 4 steak cubes per skewer. Drizzle the kebabs with the remaining 2 tablespoons of extra-virgin olive oil and season with salt and freshly ground black pepper.
Step 6: Grill the steak kebabs. Grill the skewers, turning them occasionally, until the vegetables are tender and the steak is cooked to your desired degree of doneness, about 8 to 15 minutes total. Grilling times may vary depending on the type of grill and the thickness of the steak cubes. Use a meat thermometer to check the internal temperature of the steak to ensure it is cooked to your liking. For medium-rare, aim for an internal temperature of 130-135°F; for medium, aim for 135-145°F; and for medium-well, aim for 145-155°F. Once the kebabs are cooked, transfer them to a plate.
Step 7: Prepare the salad. In a large bowl, toss the thinly sliced cucumbers and baby spinach with half of the reserved tahini dressing. Make sure the salad is evenly coated with the dressing. This salad provides a refreshing and cool contrast to the warm steak and vegetables.
Step 8: Assemble the steak kebab bowls. Stir the finely sliced fresh chives into the cooked orzo mixture. Divide the cucumber-spinach salad and the chive-orzo mixture evenly among the bowls. Top each bowl with the grilled steak kebabs. Drizzle the remaining tahini dressing over the bowls. Serve immediately and enjoy!
COOKING Rating: 4.5/5
Serving Suggestions:
- Serve the Steak Kebab Bowls as a complete meal for lunch or dinner.
- Garnish with extra fresh chives or a sprinkle of toasted sesame seeds for added flavor and visual appeal.
- Serve with a side of warm pita bread or naan for scooping up the delicious dressing and ingredients.
- Add a dollop of Greek yogurt or a drizzle of sriracha for extra flavor and spice.
Tips:
- For best results, marinate the steak for at least 30 minutes, or up to 4 hours in the refrigerator.
- Use high-quality sirloin steak for the most tender and flavorful kebabs.
- Don’t overcook the orzo; it should be tender but still have a slight bite.
- Adjust the amount of red pepper flakes to your liking for a spicier marinade.
- If you don’t have a grill, you can cook the kebabs in a grill pan or under the broiler.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Nutritional Information: (approximate, may vary based on specific ingredients and portion sizes)
Calories: 650
Protein: 40g
Sodium: 400mg
Conclusion
These Steak Kebab Bowls offer a delightful combination of flavors, textures, and nutrients, making them a satisfying and healthy meal option. The tender, marinated steak pairs perfectly with the grilled vegetables, creamy tahini dressing, and hearty orzo base, creating a dish that is both delicious and visually appealing. The recipe is easy to customize to your liking, allowing you to adjust the level of spice, add or substitute vegetables, and use different types of protein. Whether you are looking for a quick and easy weeknight dinner or a crowd-pleasing dish for a casual gathering, these Steak Kebab Bowls are sure to impress. Enjoy the vibrant flavors of the Mediterranean in every bite!
5 Questions and Answers About This Recipe
Q1: Can I use a different type of steak for this recipe?
A: Absolutely! While sirloin steak is a great choice for kebabs due to its tenderness and flavor, you can certainly substitute it with other cuts of beef. Some excellent alternatives include ribeye, New York strip, or even flank steak. Keep in mind that different cuts may require slightly different grilling times to achieve your desired level of doneness. Always use a meat thermometer to ensure the steak is cooked to perfection, no matter the cut you choose. Marinating the steak is important to keep it moist and flavorful when grilling.
Q2: What if I don’t have a grill? Can I still make these Steak Kebab Bowls?
A: Of course! If you don’t have access to a grill, there are several alternative cooking methods you can use to achieve similar results. One option is to use a grill pan on your stovetop. Simply heat the grill pan over medium-high heat and cook the kebabs as you would on a regular grill, turning them occasionally to ensure even cooking. Another option is to broil the kebabs in your oven. Place the skewers on a baking sheet lined with foil and broil them for about 5-7 minutes per side, or until the steak is cooked to your desired level of doneness and the vegetables are tender. Keep a close eye on the kebabs while broiling to prevent them from burning.
Q3: Can I make the tahini dressing ahead of time?
A: Yes, you can definitely make the tahini dressing ahead of time. In fact, making it in advance can even enhance the flavors, as it allows the ingredients to meld together. Simply prepare the dressing according to the recipe instructions and store it in an airtight container in the refrigerator for up to 3 days. Before serving, give the dressing a good whisk to ensure it is smooth and well-combined. If the dressing has thickened during refrigeration, you may need to add a tablespoon or two of water to thin it out to your desired consistency.
Q4: I’m not a big fan of orzo. Can I substitute it with another grain or pasta?
A: Absolutely! If you’re not a fan of orzo, you can easily substitute it with another grain or pasta of your choice. Some excellent alternatives include quinoa, couscous, brown rice, or even another type of small pasta, such as ditalini or elbow macaroni. When substituting the orzo, be sure to adjust the cooking time and liquid amount accordingly, following the package instructions for the grain or pasta you are using. The goal is to create a hearty and flavorful base for the kebab bowls that complements the other ingredients.
Q5: Can I add other vegetables to the kebabs or salad?
A: Absolutely! One of the great things about this recipe is that it’s incredibly versatile and easy to customize to your liking. Feel free to add or substitute any vegetables that you enjoy or have on hand. Some great additions to the kebabs include zucchini, mushrooms, cherry tomatoes, or chunks of pineapple for a touch of sweetness. For the salad, you could add chopped bell peppers, red onion, olives, or crumbled feta cheese for extra flavor and texture. Don’t be afraid to get creative and experiment with different combinations to create your perfect steak kebab bowl.
