Beef Kebabs and Orzo Pasta Salad

Sub-Zero Wolf Gourmet Recipes UK

This meal is a two-day preparation, as the pasta salad tastes best on the second day. However, by planning a day ahead, you gain the ease of preparing an evening meal by just needing to grill or broil the kebabs.

Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

RatingDifficultyIntermediate

Preparation Method
1

Preparation Method
For the orzo salad, boil the orzo pasta according to the package directions. While the orzo is boiling, in a small skillet over low heat, soften the shallots in 2 tablespoons of olive oil. When the pasta is cooked through, drain it thoroughly and allow to cool slightly. Pour the pasta from the strainer into a large work bowl. Stir in ½ cup of the pesto (reserve the other ½ cup). Stir in the remaining ingredients along with the shallots and olive oil. Mix well to combine. Place the bowl of pasta salad, uncovered, in the refrigerator for 4 hours. After 4 hours, cover the bowl with plastic wrap and let stand in the refrigerator overnight. Before serving, add the remaining ½ cup of pesto, stirring to combine. Taste and adjust seasoning if needed.

For the kebabs, combine the first eight ingredients in a small mixing bowl to make the marinade. Whisk together to combine. Place the beef and vegetables into a 1-gallon zip top bag and pour in the marinade. Squeeze as much air out of the bag as possible. Seal the bag and then turn the bag over a few times to mix thoroughly. Place the bag in a leak proof container and let stand in the refrigerator for 8 hours.

When ready to prepare the kebabs, drain the beef and vegetables into a colander. Arrange the ingredients onto 8 large metal (or bamboo that has been soaked) skewers.

The kabobs turn out best on the grill so if possible, grill the kabobs over medium high heat. Make sure to turn the kabobs throughout the cooking process so that all sides are cooked evenly. Continue grilling the kabobs until the steak’s desired doneness is achieved. Alternatively, the kebabs can be broiled in an oven. Line a broiling pan with foil and place the broiling rack in the broiling pan. Lay the kebabs across the broiling rack, spaced evenly. Place the broiling pan into the oven on the second highest rack position. Broil the kebabs on high. Watch the skewers carefully during the broiling process, turning when necessary to insure even cooking. Continue broiling the kabobs until the steak’s desired doneness is achieved.

After grilling or broiling, serve the kebabs alongside the orzo pasta salad.

TweetSave

Ingredients

 For The Beef Kebabs
 ¼ cup Olive oil
 ¼ cup Soy sauce
 ¼ cup Lemon juice
 1 tsp Dijon mustard
 1 tsp Worcestershire sauce
 1 tsp Brown sugar
 ½ teaspoon garlic powder
 ½ tbsp Freshly ground black pepper
 Beef sirloin roast (1½ pounds), cut into 1½ inch square pieces
 1 small green zucchini, cut into ½ inch slices
 1 red bell pepper, cut into 1½ inch square pieces
 1 yellow bell pepper, cut into 1½ inch square pieces
 16 crimini (baby portabella) mushrooms, stems removed
 8 grape tomatoes
 1 large red onion, cut into 1½ inch pieces
 For the orzo pasta salad:
 ½ lb Dried orzo pasta
 Mozzarella pearls (8 ounce container) drained
 ½ cup chopped kalamata olives
 ¼ cup finely minced shallot
 2 tablespoons olive oil
 Kosher salt
 Freshly ground black pepper

Directions

Preparation Method
1

Preparation Method
For the orzo salad, boil the orzo pasta according to the package directions. While the orzo is boiling, in a small skillet over low heat, soften the shallots in 2 tablespoons of olive oil. When the pasta is cooked through, drain it thoroughly and allow to cool slightly. Pour the pasta from the strainer into a large work bowl. Stir in ½ cup of the pesto (reserve the other ½ cup). Stir in the remaining ingredients along with the shallots and olive oil. Mix well to combine. Place the bowl of pasta salad, uncovered, in the refrigerator for 4 hours. After 4 hours, cover the bowl with plastic wrap and let stand in the refrigerator overnight. Before serving, add the remaining ½ cup of pesto, stirring to combine. Taste and adjust seasoning if needed.

For the kebabs, combine the first eight ingredients in a small mixing bowl to make the marinade. Whisk together to combine. Place the beef and vegetables into a 1-gallon zip top bag and pour in the marinade. Squeeze as much air out of the bag as possible. Seal the bag and then turn the bag over a few times to mix thoroughly. Place the bag in a leak proof container and let stand in the refrigerator for 8 hours.

When ready to prepare the kebabs, drain the beef and vegetables into a colander. Arrange the ingredients onto 8 large metal (or bamboo that has been soaked) skewers.

The kabobs turn out best on the grill so if possible, grill the kabobs over medium high heat. Make sure to turn the kabobs throughout the cooking process so that all sides are cooked evenly. Continue grilling the kabobs until the steak’s desired doneness is achieved. Alternatively, the kebabs can be broiled in an oven. Line a broiling pan with foil and place the broiling rack in the broiling pan. Lay the kebabs across the broiling rack, spaced evenly. Place the broiling pan into the oven on the second highest rack position. Broil the kebabs on high. Watch the skewers carefully during the broiling process, turning when necessary to insure even cooking. Continue broiling the kabobs until the steak’s desired doneness is achieved.

After grilling or broiling, serve the kebabs alongside the orzo pasta salad.

Beef Kebabs and Orzo Pasta Salad