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
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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.
