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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
