Steak Kebab Bowls Recipe

Introduction

Steak Kebab Bowls are a vibrant and satisfying meal, combining tender marinated sirloin with fresh vegetables and a creamy tahini dressing. This dish offers a perfect balance of smoky grilled flavors and bright, herbaceous notes, making it ideal for a wholesome weeknight dinner.

Ingredients

• 1 lb. sirloin steak, cut into 1 1/2″ cubes
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 7 tbsp. extra-virgin olive oil, divided
• 2 tbsp. fresh lemon juice, divided
• 3 tsp. grated garlic, divided
• Kosher salt
• 1/4 c. smooth tahini
• 1 tsp. honey
• Freshly ground black pepper
• 8 oz. dried orzo (about 1 1/4 c.)
• 2 1/2 c. (or more) low-sodium chicken broth
• Neutral oil, for grilling
• 1 red onion, cut into 1 1/2″ pieces
• 1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2″ pieces
• 10 oz. grape tomatoes (about 2 c.)
• 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
• 5 oz. baby spinach
• 1 small bunch fresh chives, finely sliced

Instructions

1. Step 1: In a large bowl, combine the steak cubes, oregano, crushed red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons grated garlic, and 1 teaspoon kosher salt. Cover and let marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate for up to 4 hours.
2. Step 2: Meanwhile, in a small bowl, mix the remaining 1 tablespoon lemon juice with 1/2 teaspoon grated garlic and a large pinch of salt. Let this sit for about 20 minutes to mellow the flavors.
3. Step 3: Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the garlic-lemon mixture. Whisk vigorously, adding more water as needed, until the dressing is smooth and pourable. Season with salt and freshly ground black pepper. Set aside.
4. Step 4: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the orzo and stir for 3 to 5 minutes until golden. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until the orzo absorbs the broth and is tender, about 8 to 10 minutes. Season with salt and pepper, then cover to keep warm.
5. Step 5: Prepare a grill for high heat and heat for 5 minutes. Brush the grill grates with neutral oil. Thread 8 skewers, alternating 3 to 4 steak cubes, red onion pieces, bell pepper pieces, and grape tomatoes per skewer. Drizzle the kebabs with the remaining 2 tablespoons olive oil and season with salt and pepper.
6. Step 6: Grill the skewers, turning occasionally, until vegetables are tender and the meat reaches your desired doneness, about 8 to 15 minutes depending on your grill. Remove and transfer to a plate.
7. Step 7: In a large bowl, toss the cucumber slices and baby spinach with half of the reserved tahini dressing. Stir the sliced chives into the cooked orzo.
8. Step 8: Divide the cucumber-spinach salad and orzo among serving bowls. Top each with grilled kebabs and drizzle with the remaining tahini dressing.

Tips & Variations

• For extra flavor, marinate the steak overnight in the refrigerator.
• Swap chicken broth for vegetable broth to make this dish vegetarian-friendly by substituting steak with grilled tofu or mushrooms.
• Add a sprinkle of toasted pine nuts over the bowl for a delightful crunch.
• Use fresh herbs like parsley or mint to garnish for added brightness.

Storage

Store leftover kebabs, orzo, and salad components separately in airtight containers in the refrigerator for up to 3 days. Reheat the orzo and kebabs gently in a skillet or microwave, and add fresh tahini dressing before serving to maintain brightness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, other tender cuts like ribeye or flank steak work well, but be sure to cut them into uniform cubes for even cooking.

Is there a good vegetarian alternative for the steak kebabs?

Grilled tofu, portobello mushrooms, or halloumi cheese make excellent vegetarian options. Marinate similarly and grill alongside the vegetables.

Steak Kebab Bowls Recipe

---

★★★★★

4.9 from 338 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

These Steak Kebab Bowls feature juicy marinated sirloin steak grilled with colorful vegetables, served over golden toasted orzo and fresh spinach cucumber salad, all brought together with a creamy and tangy tahini dressing. Perfect for a flavorful and balanced meal with Mediterranean-inspired flair.

---

Ingredients

Scale 1x2x3x

Steak and Marinade

• 1 lb. sirloin steak, cut into 1 1/2″ cubes
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. fresh lemon juice
• 2 1/2 tsp. grated garlic
• 1 tsp. kosher salt

Dressing

• 1/4 c. smooth tahini
• 1 tsp. honey
• 3 tbsp. extra-virgin olive oil
• 3 tbsp. water (plus more as needed)
• 1 tbsp. fresh lemon juice
• 1/2 tsp. grated garlic
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Orzo

• 8 oz. dried orzo (about 1 1/4 c.)
• 2 1/2 c. low-sodium chicken broth (plus more if needed)
• 1 tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Vegetables and Salad

• Neutral oil, for grilling
• 1 red onion, cut into 1 1/2″ pieces
• 1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2″ pieces
• 10 oz. grape tomatoes (about 2 c.)
• 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
• 5 oz. baby spinach
• 1 small bunch fresh chives, finely sliced

---

Instructions

1. Marinate Steak: In a large bowl, combine the sirloin steak cubes with dried oregano, crushed red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons grated garlic, and 1 teaspoon kosher salt. Mix well to coat all pieces. Cover and let marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate for up to 4 hours to allow flavors to develop deeply.
2. Prepare Dressing Base: In a small bowl, mix the remaining 1 tablespoon lemon juice with 1/2 teaspoon grated garlic. Season with a large pinch of salt and let it sit for about 20 minutes to mellow and infuse the flavors.
3. Make Tahini Dressing: To the lemon-garlic base, add the tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water. Whisk vigorously and add additional water as needed until the dressing is smooth and easily pourable. Season it with salt and freshly ground black pepper to taste. Set aside the dressing for serving.
4. Cook Orzo: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the orzo and toast it, stirring frequently, until it turns a golden color, about 3 to 5 minutes. Pour in the chicken broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, and add extra broth 1/4 cup at a time if needed until all liquid is absorbed and the orzo is tender, about 8 to 10 minutes. Season with salt and freshly ground black pepper, cover and keep warm.
5. Prepare Grill and Skewers: Preheat a grill for high heat for about 5 minutes and brush the grates with neutral oil to prevent sticking. Thread eight skewers alternately with steak cubes, red onion pieces, bell pepper pieces, and grape tomatoes. Drizzle the kebabs with the remaining 2 tablespoons olive oil and season with salt and freshly ground black pepper.
6. Grill Kebabs: Place the skewers on the grill and cook, turning occasionally, until the vegetables are tender and the steak reaches your desired level of doneness, about 8 to 15 minutes depending on grill heat. Once done, transfer the kebabs to a plate and keep warm.
7. Toss Salad: In a large bowl, combine the quarter-moon sliced cucumbers and baby spinach. Toss with half of the reserved tahini dressing to lightly coat the salad. Stir the finely sliced fresh chives into the cooked orzo mixture to add a fresh flavor.
8. Assemble Bowls: Divide the dressed cucumber-spinach salad and chive-orzo mixture evenly among serving bowls. Top each bowl with grilled steak kebabs. Drizzle the remaining tahini dressing over the assembled bowls for a rich and tangy finish. Serve immediately and enjoy!

Notes

• Marinating the steak longer enhances the flavor and tenderness but avoid exceeding 4 hours to prevent texture changes due to acidity.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• Adjust the amount of crushed red pepper flakes to suit your preferred spice level.
• Orzo can be substituted with couscous or quinoa for a different texture.
• The tahini dressing can be made dairy-free and vegan by omitting honey and substituting with maple syrup.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Keywords: steak kebab bowls, grilled steak skewers, Mediterranean steak recipe, tahini dressing, orzo salad, healthy steak bowls, grilled vegetable skewers