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Beef Kabobs with Parmesan Orzo

1 lb. boneless beef top sirloin steak, cut 1-inch thick
2 red or yellow bell peppers, cut into 1-inch pieces
1 Tbsp. chopped fresh basil or 1 teaspoon dried basil
1 Tbsp. prepared Italian dressing
2 large cloves garlic, minced

Parmesan Orzo:
1 cup uncooked orzo pasta, cooked
2 to 3 Tbsp. chopped fresh basil or parsley
2 Tbsp. shredded Parmesan cheese
2 tsp. olive oil

Soak eight 8-inch bamboo skewers in water 10 minutes. Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 Tbsp. basil, dressing, and garlic in large bowl. Alternately thread beef and peppers onto skewers. Toss orzo ingredients in medium bowl; keep warm. Place kabobs on grid over medium heat. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo. Makes 4 servings.

 


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