Name: Steak Kebab Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 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; 1/4 cup smooth tahini; 1 tsp. honey; 3 tbsp. extra-virgin olive oil; 3 tbsp. water (plus more as needed); 1/2 tsp. grated garlic; 1 tbsp. fresh lemon juice; Kosher salt, to taste; Freshly ground black pepper, to taste; 8 oz. dried orzo (about 1 1/4 cups); 2 1/2 cups low-sodium chicken broth (plus extra if needed); 1 tbsp. extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 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 cups); 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons; 5 oz. baby spinach; 1 small bunch fresh chives, finely sliced

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Introduction

Steak kebab bowls are a vibrant, flavorful meal perfect for any night of the week. Tender marinated sirloin cubes grilled with fresh vegetables are served atop buttery orzo and a crisp spinach-cucumber salad. This dish combines a variety of textures and tastes for a satisfying, balanced bowl.

Two skewers rest on a white plate with a brown rim against a white marbled texture. Each skewer has four layers of grilled dark brown beef cubes with slight char marks, positioned alternately with vibrant layers of bell peppers in yellow and orange, slices of red onion in a purple hue, and round shiny red cherry tomatoes. There is a drizzle of creamy white sauce across the beef and vegetables. On one side of the plate, a fresh spinach salad with dark green leaves and light green cucumber slices is lightly coated with creamy dressing. On the other side, there is a mound of light golden yellow orzo pasta, with small green herb bits mixed in. A silver fork rests on the orzo to the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

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 cups)
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 cups)
4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
5 oz. baby spinach
1 small bunch fresh chives, finely sliced

Instructions

Step 1: In a large bowl, combine the steak cubes with oregano, crushed red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons grated garlic, and 1 teaspoon kosher salt. Cover and let marinate at room temperature for at least 30 minutes or up to 2 hours. Alternatively, refrigerate for up to 4 hours.
Step 2: Meanwhile, in a small bowl, mix the remaining 1 tablespoon lemon juice with 1/2 teaspoon grated garlic and a large pinch of salt. Let this sit for about 20 minutes to develop flavor.
Step 3: Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the small bowl with garlic and lemon. Whisk vigorously, adding more water if needed, until the dressing is smooth and pourable. Season with salt and freshly ground black pepper. Set aside.
Step 4: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add orzo and cook, stirring, until golden brown, about 3 to 5 minutes. Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the broth is absorbed and orzo is tender, about 8 to 10 minutes. Add more broth 1/4 cup at a time if needed. Season with salt and black pepper, then cover to keep warm.
Step 5: Preheat a grill to high heat for 5 minutes and brush the grates with neutral oil. Thread 8 skewers alternating steak cubes, red onion pieces, bell pepper pieces, and grape tomatoes, placing 3 to 4 steak cubes on each skewer. Drizzle kebabs with the remaining 2 tablespoons olive oil and season with salt and pepper.
Step 6: Grill the skewers, turning occasionally, until the vegetables are tender and the steak is cooked to your preferred doneness, about 8 to 15 minutes depending on your grill. Transfer kebabs to a plate.
Step 7: In a large bowl, toss the sliced cucumbers and baby spinach with half of the reserved tahini dressing. Stir the finely sliced chives into the cooked orzo mixture.
Step 8: Divide the cucumber-spinach salad and orzo evenly among serving bowls. Top each bowl with several kebabs and drizzle with the remaining dressing. Serve immediately.

Tips & Variations

For extra smoky flavor, cook the kebabs over charcoal instead of a gas grill.
Swap sirloin for ribeye or flank steak for different textures and flavors.
Add fresh herbs like parsley or cilantro to the salad for a bright finish.
Use a vegetable or mushroom broth to make this dish vegetarian by substituting grilled vegetables for the steak.
Make the tahini dressing ahead of time to allow the flavors to meld even more deeply.

Storage

Store leftover kebabs, orzo, and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the orzo gently in a microwave or on the stovetop with a splash of water or broth. Reheat the steak kebabs on a grill or in a hot pan to avoid overcooking. The salad is best enjoyed fresh but can be tossed again with dressing before serving if needed.

How to Serve

The image shows five skewers of grilled beef and vegetables arranged neatly on a white rectangular plate. Each skewer has four layers of dark brown grilled beef chunks with visible grill marks, alternating with bright layers of orange and yellow bell pepper pieces, deep purple slices of red onion, and glossy red cherry tomatoes. The skewers rest on a bed of golden-brown rice mixed with fresh green herbs, spread evenly across the plate. The white marbled surface is visible around the plate edges, enhancing the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

While fresh steak yields the best results, you can use thawed frozen steak if needed. Be sure to pat it dry before marinating to help the marinade absorb better and avoid excess moisture while grilling.

What can I substitute for orzo if I don’t have any?

You can substitute orzo with other small pasta shapes like couscous, quinoa, or even rice. Just adjust cooking times according to the substitute used and the package instructions.