Grilled Steak Kebab Bowl

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1069kcal

Ingredients

Steak Kebab Bowl

  • 8 oz Sirloin steak cut into 1 1/2" cubes
  • 1/4 tsp Dried oregano
  • 1/8 tsp Red pepper flakes
  • 4 TBSP Extra-virgin olive oil divided
  • 2 TBSP Lemon juice divided
  • 1 1/2 tsp Garlic grated divided
  • 1 tsp Salt to taste
  • 2 TBSP Tahini paste
  • 1/2 tsp Honey
  • 3 TBSP Water
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 4 oz Orzo pasta
  • 1 1/4 cups Chicken broth more if needed
  • 1/2 Red onion cut into 1 1/2" pieces
  • 1/2 Bell pepper seeds and ribs removed cut into 1 1/2" pieces
  • 5 oz Grape tomatoes
  • 4 Wooden skewers
  • 1/2 Fresh chives finely sliced

Grilled Lime Corn

  • Vegetable oil
  • 2 ears Corn on the cob shucked
  • 1/4 cup Unsalted butter softened to room temperature
  • 1/2 Jalapeño pepper seeded and finely chopped
  • 1/2 clove Garlic minced
  • 1 TBSP Fresh cilantro chopped
  • 1 TBSP Honey
  • 1/2 TBSP Fresh oregano chopped
  • 1/2 tsp Lime zest finely grated
  • 1 tsp Lime juice
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • Lemon Sparkling Water
  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes
US Customary - Metric

Instructions

  • Make the Steak: In a large bowl, combine steak, oregano, red pepper flakes, extra-virgin olive oil, lemon juice, garlic, tahini, honey, and salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
  • In a medium skillet over medium-high heat, heat olive oil. Add orzo and cook, stirring, until golden, 3 - 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 - 10 minutes; season with salt and black pepper. Cover to keep warm.
  • Preheat a grill on medium heat. Thread wooden skewers with steak, onion, bell pepper, and tomatoes, alternating each one.
  • Grill skewers, turning occasionally, until vegetables are tender and meat is cooked. Stir chives into the orzo mixture.
  • Make the Lime Corn: Grill corn, rotating frequently, until starting to char on all sides, 18 to 20 minutes.
  • Meanwhile, in a small bowl, whisk butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper.
  • Spread honey-lime butter onto each ear of corn.
  • Mix sparkling water with lemon slices. Serve over ice if desired.
  • Serve the steak kabobs over orzo, with corn and lemon sparkling water.

Nutrition

Calories: 1069kcal | Carbohydrates: 71g | Protein: 38g | Fat: 73g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 2221mg | Potassium: 1023mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2389IU | Vitamin C: 87mg | Calcium: 140mg | Iron: 5mg

Grilled Steak Kebab Bowl

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1069 kcal

Ingredients
 
 

Steak Kebab Bowl

  • 8 oz Sirloin steak cut into 1 1/2" cubes
  • 1/4 tsp Dried oregano
  • 1/8 tsp Red pepper flakes
  • 4 TBSP Extra-virgin olive oil divided
  • 2 TBSP Lemon juice divided
  • 1 1/2 tsp Garlic grated divided
  • 1 tsp Salt to taste
  • 2 TBSP Tahini paste
  • 1/2 tsp Honey
  • 3 TBSP Water
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 4 oz Orzo pasta
  • 1 1/4 cups Chicken broth more if needed
  • 1/2 Red onion cut into 1 1/2" pieces
  • 1/2 Bell pepper seeds and ribs removed cut into 1 1/2" pieces
  • 5 oz Grape tomatoes
  • 4 Wooden skewers
  • 1/2 Fresh chives finely sliced

Grilled Lime Corn

  • Vegetable oil
  • 2 ears Corn on the cob shucked
  • 1/4 cup Unsalted butter softened to room temperature
  • 1/2 Jalapeño pepper seeded and finely chopped
  • 1/2 clove Garlic minced
  • 1 TBSP Fresh cilantro chopped
  • 1 TBSP Honey
  • 1/2 TBSP Fresh oregano chopped
  • 1/2 tsp Lime zest finely grated
  • 1 tsp Lime juice
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • Lemon Sparkling Water
  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes

Instructions
 

  • Make the Steak: In a large bowl, combine steak, oregano, red pepper flakes, extra-virgin olive oil, lemon juice, garlic, tahini, honey, and salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
  • In a medium skillet over medium-high heat, heat olive oil. Add orzo and cook, stirring, until golden, 3 - 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 - 10 minutes; season with salt and black pepper. Cover to keep warm.
  • Preheat a grill on medium heat. Thread wooden skewers with steak, onion, bell pepper, and tomatoes, alternating each one.
  • Grill skewers, turning occasionally, until vegetables are tender and meat is cooked. Stir chives into the orzo mixture.
  • Make the Lime Corn: Grill corn, rotating frequently, until starting to char on all sides, 18 to 20 minutes.
  • Meanwhile, in a small bowl, whisk butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper.
  • Spread honey-lime butter onto each ear of corn.
  • Mix sparkling water with lemon slices. Serve over ice if desired.
  • Serve the steak kabobs over orzo, with corn and lemon sparkling water.

Nutrition

Calories: 1069kcalCarbohydrates: 71gProtein: 38gFat: 73gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gTrans Fat: 1gCholesterol: 133mgSodium: 2221mgPotassium: 1023mgFiber: 6gSugar: 18gVitamin A: 2389IUVitamin C: 87mgCalcium: 140mgIron: 5mg
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