
Nothing screams summer quite like rainbow veggie kebabs dotted with succulent cubes of marinated steak, charred to perfection over the grill. We complete this dish by resting the kebabs over a bed of crunchy spinach and cucumber salad tossed in a garlicky tahini dressing, plus a pile of herby orzo, which is toasted until golden before being gently simmered in savory chicken stock. More tahini dressing is drizzled over the whole bowl, tying everything together in a vibrant array of colors, flavors, textures, and temperatures.
We use sirloin in this dish because of its big flavor and relative affordability, but if you’re feeling fancy, you can also go for filet, which becomes so tender when marinated and grilled, you barely need a knife to cut it. No matter what cut of meat you choose, ensure it’s a thick one (about 1 1/2" to be exact) so that your cubes are nice and chunky on the skewers, then slice the veggies to match in size. We love bright bell peppers, bursting cherry tomatoes, and sweet red onions on our skewers, but you could throw in zucchini as well to make it a full summer affair.
If using wooden skewers, be sure to soak them in water for 15 to 30 minutes before cooking so that they don’t burn on the grill; metal skewers do not need to be soaked. When making the dressing, don’t be alarmed if the tahini seizes and becomes grainy at first; just keep whisking and adding small splashes of water and you’ll reach a creamy consistency in no time.
Did you try making this? Let us know how it went in the comments!
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 c.)
- 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 c.)
- 4
Persian or 2 English cucumbers, thinly sliced into quarter-moons
- 5 oz.
baby spinach
- 1
small bunch fresh chives, finely sliced
Directions
- Step 1in a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
- Step 2Meanwhile, in a small bowl, combine remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt. Let sit about 20 minutes.
- Step 3Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to dressing. Vigorously whisk, adding more water as needed, until smooth and easily pourable; season with salt and black pepper. Set aside.
- Step 4In a medium skillet over medium-high heat, heat 1 tablespoon olive oil. Add orzo and cook, stirring, until golden, 3 to 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper. Cover to keep warm.
- Step 5Prepare a grill for high heat; preheat 5 minutes. Brush grates with neutral oil. Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons olive oil; season with salt and black pepper.
- Step 6Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total (grills can vary). Transfer kebabs to a plate.
- Step 7In a large bowl, toss cucumbers and spinach with half of reserved dressing. Stir chives into orzo mixture.
- Step 8Divide salad and orzo among bowls; top with kebabs. Drizzle remaining dressing over bowls.