Description
Steak Kebab Bowls offer a vibrant and satisfying meal combining marinated grilled sirloin steak and vegetables with tender orzo pasta and a creamy tahini dressing. Perfectly balanced with fresh cucumbers, baby spinach, and flavorful herbs, these bowls bring together Mediterranean-inspired flavors for a wholesome and delicious lunch or dinner.
Ingredients
Scale
Steak Marinade
- 1 lb. sirloin steak, cut into 1 1/2″ cubes
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. fresh lemon juice
- 2 1/2 tsp. grated garlic
- 1 tsp. kosher salt
Dressing
- 1/4 cup smooth tahini
- 1 tsp. honey
- 3 tbsp. extra-virgin olive oil
- 3 tbsp. water (plus more as needed)
- 1 tbsp. fresh lemon juice (divided)
- 1/2 tsp. grated garlic
- Salt and freshly ground black pepper, to taste
Orzo
- 8 oz. dried orzo (about 1 1/4 cups)
- 2 1/2 cups low-sodium chicken broth (or more as needed)
- 1 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Grilled Vegetables and Kebabs
- Neutral oil, for grilling (such as canola or vegetable oil)
- 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 cups)
Salad and Garnishes
- 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
- 5 oz. baby spinach
- 1 small bunch fresh chives, finely sliced
- Salt, to taste (for cucumber-spinach mix)
Instructions
- Marinate the Steak: In a large bowl, combine the sirloin steak cubes, dried oregano, crushed red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons grated garlic, and 1 teaspoon kosher salt. Mix thoroughly to coat the steak pieces evenly. Cover the bowl and allow the steak to marinate at room temperature for at least 30 minutes or up to 2 hours. Alternatively, refrigerate the marinade for up to 4 hours to deepen the flavors.
- Prepare Garlic Lemon Dressing Base: In a small bowl, mix the remaining 1 tablespoon lemon juice with 1/2 teaspoon grated garlic and a generous pinch of salt. Let this mixture sit for about 20 minutes to let flavors meld.
- Make Tahini Dressing: To the garlic lemon base, add the tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water. Whisk vigorously to combine until the dressing becomes smooth and pourable. Adjust the consistency by adding more water if necessary. Season with salt and freshly ground black pepper to taste. Set aside for serving.
- Cook the Orzo: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the dried orzo and cook, stirring frequently, until it turns golden brown, about 3 to 5 minutes. Pour in the chicken broth and bring the mixture to a boil. Lower heat to medium-low and simmer gently, stirring occasionally. Add additional broth in 1/4 cup increments if the orzo absorbs the liquid too quickly. Continue until the orzo is tender and most of the broth is absorbed, around 8 to 10 minutes. Season with salt and black pepper, then cover the skillet to keep warm.
- Prepare the Grill: Preheat a grill to high heat for about 5 minutes. Brush the grill grates with neutral oil to prevent sticking. Thread the marinated steak, red onion pieces, bell pepper chunks, and grape tomatoes onto eight skewers, alternating ingredients with 3 to 4 cubes of steak per skewer. Drizzle the assembled kebabs with the remaining 2 tablespoons olive oil and season with salt and black pepper.
- Grill the Kebabs: Place the skewers on the hot grill. Turn them occasionally to ensure even cooking and grilling marks on all sides. Grill until the vegetables are tender and the steak is cooked to your desired level of doneness, approximately 8 to 15 minutes depending on grill heat and steak thickness. Remove skewers and set aside.
- Toss the Salad Components: In a large bowl, combine the sliced cucumbers and baby spinach. Dress them with half of the reserved tahini dressing, tossing gently to coat. Stir the finely sliced fresh chives into the warm orzo for an added pop of flavor.
- Assemble the Bowls: Divide the dressed cucumber-spinach salad and chive-stirred orzo evenly among serving bowls. Top each bowl with the grilled steak and vegetable kebabs. Drizzle the remaining tahini dressing over the bowls for extra creaminess and flavor. Serve immediately and enjoy!
Notes
- Marinating the steak for longer enhances the flavor and tenderness, but avoid marinating beyond 4 hours to prevent the meat from becoming mushy.
- If you don’t have a grill, you can broil the kebabs in the oven on a lined baking sheet or cook the meat and vegetables on a grill pan over high heat.
- For a vegetarian option, substitute the steak with firm tofu or mushrooms and follow the same marinating and grilling process.
- Adjust the amount of crushed red pepper flakes according to your preferred heat level.
- Leftover orzo and dressing can be stored separately and combined fresh the next day for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: steak kebab bowls, grilled steak, orzo pasta, tahini dressing, Mediterranean recipes, healthy bowls, grilled vegetables, easy dinner
