Steak Kebab Bowls
50m
Serves 4
Directions
- 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.
- 2Cover and let the steak marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
- 3Meanwhile, in a small bowl, combine the remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt.
- 4Let the lemon juice and garlic mixture sit for about 20 minutes.
- 5Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the dressing mixture.
- 6Vigorously whisk the dressing, adding more water as needed, until smooth and easily pourable; season with salt and black pepper.
- 7Set the dressing aside.
- 8In a medium skillet over medium-high heat, heat 1 tablespoon olive oil.
- 9Add orzo and cook, stirring, until golden, 3 to 5 minutes.
- 10Add broth and bring to a boil, then reduce heat to medium-low.
- 11Simmer the orzo, 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.
- 12Cover the orzo to keep it warm.
- 13Prepare a grill for high heat; preheat for 5 minutes.
- 14Brush grates with neutral oil.
- 15Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer.
- 16Drizzle kebabs with the remaining 2 tablespoons olive oil; season with salt and black pepper.
- 17Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total.
- 18Transfer kebabs to a plate.
- 19In a large bowl, toss cucumbers and spinach with half of the reserved dressing.
- 20Stir chives into the orzo mixture.
- 21Divide salad and orzo among bowls; top with kebabs.
- 22Drizzle the remaining dressing over the bowls.
Ingredients
- 1 lb. sirloin steak, cut into 1 1/2" cubes
- 0.5 tsp. dried oregano
- 0.25 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
- 0.25 cup smooth tahini
- 1 tsp. honey
- Freshly ground black pepper
- 8 oz. dried orzo
- 2.5 cups 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
- 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
- 5 oz. baby spinach
- 1 small bunch fresh chives, finely sliced
Equipment
large bowlsmall bowlwhiskmedium skilletgrill8 skewers
Tips
- If using wooden skewers, be sure to soak them in water for 15 to 30 minutes before cooking so that they don burn on the grill; metal skewers do not need to be soaked.
- When making the dressing, don 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.
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