Sizzling Sirloin Kabobs on a Bed of Orzo
  • 45 minutes
  • Makes 4 servings
  • Entrée

Sizzling Sirloin Kabobs on a Bed of Orzo

Versatile Top Sirloin Steak is cubed for kabobs made with colorful bell peppers. Big flavor comes from basil and Italian dressing.


  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
  • 2 green, red and/or yellow bell peppers, cut into 1 inch pieces
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
  • 1 tablespoon prepared Italian dressing
  • 2 teaspoons minced garlic
  • Salt and pepper
  • 1 cup uncooked orzo pasta, cooked according to package directions
  • 2 to 3 tablespoons chopped fresh basil or parsley leaves
  • 2 tablespoons shredded Parmesan cheese
  • 2 teaspoons olive oil


  1. Soak eight 8-inch bamboo skewers in water 10 minutes; drain.

  2. Cut beef Top Sirloin 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.

  3. Toss Orzo ingredients in medium bowl; keep warm.

  4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with Orzo.

Nutrition Information

380 Calories; 10g Total Fat; 3g Saturated Fat; 4g Monounsaturated Fat; 51mg Cholesterol; 163mg Sodium; 38g Total carbohydrate; 34g Protein; 4.1mg Iron; 10.5mg Niacin; 0.8mg Vitamin B6; 105.1mg Choline; 1.5mcg Vitamin B12; 5.8mg Zinc; 31.4mcg Selenium; 2.9g Fiber.