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Steak Kebab Bowls Recipe

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★★★★★

4.8 from 72 reviews

These Steak Kebab Bowls combine tender, marinated sirloin steak grilled to perfection with a vibrant medley of vegetables and orzo, all brought together with a creamy tahini dressing. This dish offers a satisfying balance of flavors and textures, ideal for a hearty 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

Tahini Dressing

  • 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

Orzo and Broth

  • 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

Grilling Ingredients

  • 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)

Salad Ingredients

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

Instructions

  1. Marinate the Steak: In a large bowl, combine the sirloin steak cubes with 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. Cover the bowl and let the steak marinate at room temperature for at least 30 minutes, or up to 2 hours. For longer marination, refrigerate for up to 4 hours for enhanced flavor.
  2. Prepare the Tahini Dressing Base: While the steak marinates, mix the remaining 1 tablespoon lemon juice and 1/2 teaspoon grated garlic in a small bowl. Add a large pinch of salt, then allow the mixture to sit for about 20 minutes to develop flavor.
  3. Make the Tahini Dressing: To the lemon-garlic mixture, whisk in the tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water. Whisk vigorously until the dressing is smooth and pourable, adding more water as needed to reach your desired consistency. Season with additional salt and freshly ground black pepper to taste. Set aside for serving.
  4. 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 the pasta is golden brown, approximately 3 to 5 minutes. Pour in the low-sodium chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, adding more broth in 1/4 cup increments if necessary, until the orzo absorbs the liquid and becomes tender, about 8 to 10 minutes. Season with salt and black pepper, then cover to keep warm.
  5. Prepare the Grill and Skewers: Preheat a grill to high heat, allowing it to warm for about 5 minutes. Brush the grill grates with neutral oil to prevent sticking. Thread eight skewers by alternating 3 to 4 steak cubes with pieces of red onion, bell pepper, and grape tomatoes. Drizzle the prepared kebabs with the remaining 2 tablespoons of olive oil and season with salt and black pepper.
  6. Grill the Kebabs: Place the skewers on the preheated grill. Cook, turning occasionally, until the vegetables are tender and the steak reaches your desired degree of doneness. This should take 8 to 15 minutes, depending on grill heat and preference. Once cooked, transfer the kebabs to a plate.
  7. Toss the Salad: In a large bowl, combine the sliced cucumbers and baby spinach. Toss them with half of the reserved tahini dressing to lightly coat the greens.
  8. Finish the Orzo: Stir the finely sliced fresh chives into the warm orzo mixture to add a fresh herbal note.
  9. Assemble the Bowls: Divide the dressed cucumber-spinach salad and chive-infused orzo evenly among serving bowls. Top each bowl with grilled steak kebabs. Drizzle the remaining tahini dressing over the assembled bowls for added flavor and creaminess before serving.

Notes

  • You can use wooden or metal skewers; if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  • Adjust the amount of crushed red pepper flakes in the marinade to control the spice level.
  • If you prefer a vegetarian version, substitute steak with firm tofu or grilled vegetables.
  • The tahini dressing can be prepared a day ahead and refrigerated to let flavors deepen.
  • Leftover kebabs can be stored in the refrigerator for up to 2 days and reheated gently.

Keywords: steak kebab bowls, grilled steak, tahini dressing, orzo salad, Mediterranean recipe, kebabs, healthy dinner, summer grilling

Find it online: https://kitchenbyclara.com/steak-kebab-bowls-recipe/