Beef Vegetable Kebabs With Orzo Recipes

BEEF-VEGETABLE KEBABS WITH ORZO

Steps:

• For the spice mix: Mix the salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and thyme in a small bowl.
• For the kebabs: Pat the meat dry and sprinkle with the spice mix. Place in large resealable plastic bags and refrigerate 2 to 3 hours. Remove from the fridge 30 minutes before grilling.
• For the orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and return to the pot. Toss with olive oil and season with salt and pepper. Keep warm while you grill the kebabs.
• Preheat a grill or grill pan to medium high. Thread the meat, cherry tomatoes, bell pepper, zucchini and red onion onto 18 skewers, alternating ingredients. Brush lightly with olive oil and season the vegetables with salt.
• Grill the kebabs, turning a few times, until charred, about 4 minutes for medium-rare steak. Serve with the orzo.

VEGETABLE BEEF KABOBS

Steps:

• Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

BEEF KABOBS & PARMESAN ORZO

Steps:

• Soak 8-inch skewers in water 10 minutes; drain.
• Cut beef steak into 1 inch pieces.
• Combine 1 Tablespoon basil, dressing and garlic in large bowl.
• Add beef, onions, & bell peppers; toss to coat.
• Cook orzo according to package directions; drain.
• Toss with basil, cheese and oil; keep warm.
• Alternately thread beef, onions and peppers evenly onto bamboo skewers.
• Place on grid over medium ash-covered coals.
• Grill, uncovered, 8-10 minutes for medium rare to medium doneness, turning occasionally.
• Serve on orzo.

BEEF AND ORZO SKILLET

Steps:

• Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.

EMERIL'S BEEF AND VEGETABLE KEBABS

Steps:

• In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
• Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
• Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.