Steak kabobs are a party and tailgate favorite and are easy enough to make for a family dinner. Whether you grill or broil your kabobs, these will please you and your guest’s taste buds. We’ve given our top sirloin steak kabob recipe an Italian flair with a delicious seasoning and a parmesan orzo pasta pairing. Try this simple recipe for your next party, tailgate or dinner at home for a meal that will have everyone asking for seconds.
Best steak cut for kabobs
You can use any steak cut for a kabob and for this recipe and we recommend top sirloin. It’s an excellent steak choice for kabobs with a firmer texture than other cuts, yet tender enough to make perfect bite-sized pieces. The robust, beefy flavor of top sirloin gives the steak bites a rich, drool worthy flavor. Learn more about this versatile cut in our top sirloin butcher’s guide.
You can select any size top sirloin and cut into 1-1/4” pieces or skip that step and order our beef sirloin tips. These tips are pre-cut and perfectly sized for kabobs.
Add an Italian Flair
Toss your beef and bell peppers with garlic, basil, and Italian dressing to add an Italian flair to your kabobs. Pair with a bed of orzo with herbs and parmesan for a full chef-inspired meal that is sure to please. It’s simple enough for an everyday meal, but decadent enough for a candlelit dinner. This simple steak kabob recipe is great for a tailgating adventure or a neighborhood block party. It’s a truly versatile dish is sure to please.
Beef Kabobs with Parmesan Orzo
Ingredients
- 3 Omaha Steaks Top Sirloin Steaks
- 2 red or yellow bell peppers, sliced
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. Italian dressing
- 2 large cloves garlic, minced
Parmesan Orzo:
- 1 cup uncooked orzo pasta
- 2-3 Tbsp. fresh basil, chopped
- 2 Tbsp. shredded Parmesan cheese
- 2 tsp. olive oil
Instructions
- Soak eight 8" bamboo skewers in water for 10 minutes.
- Cut beef steak into 1-1/4" pieces. Toss beef and bell peppers with 1 Tbsp basil, dressing and garlic. Thread beef and peppers alternately onto skewers.
- Mix orzo ingredients in bowl; keep warm.
- Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 9 to 11 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo. (Or to broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 12 minutes for medium rare to medium doneness, turning once.)
More from our blog:
- Easy Surf ‘N’ Turf Bites for a Crowd
- Upgrade your Tailgate with Epic Meat
- Chimichurri Sauce Recipe
- Dijon Steak & Potatoes with Green Beans
Editor’s Note: This post was originally published in March 2012 and has been updated for freshness and comprehensiveness.