Orzo and Beef Sirloin Kabobs
Makes 4 servings.
1 - pounds boneless beef top sirloin steak, cut 1 inch thick
2 - red or yellow bell peppers, cut into 1-inch pieces
1 - Tablespoon chopped fresh basil or 1 teaspoon dried basil
1 - Tablespoon prepared Italian dressing
2 - large cloves garlic, minced
1 - cup uncooked orzo pasta, cooked
2 to 3 - Tablespoons fresh basil or parsley, chopped
2 - Tablespoons Parmesan cheese shredded
2 - teaspoons olive oil
Soak eight 8-inch bamboo skewers in water 10 minutes.
Prepare a medium fire in your grill.
Cut beef steak into 1-1/4-inch pieces.
Toss beef and bell peppers with 1-tablespoon basil, dressing
and garlic in large bowl.
Alternately thread beef and peppers onto skewers.
In medium bowl, add orzo, basil, Parmesan cheese, and olive
Mix and keep warm.
Place kabobs on grid over ash-covered coals.
Grill, uncovered, for about 8 to 10 minutes for medium rare
to medium doneness, turning occasionally.
Serve with orzo.
Mix the ingredients at home and wrap in plastic wrap.
Then place in plastic container and cover.
Put container in ice chest to keep cool.
Cook on the grill just as you would do at home.