Beef Kabobs with Parmesan Orzo

30 minutes

• 1 lb boneless beef top sirloin steak, cut 1" thick
• 2 red or yellow bell peppers cut into 1" pieces
• 1 Tbsp chopped fresh basil or 1 tsp dried basil
• 1 Tbsp 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

1. Soak eight 8" bamboo skewers in water 10 minutes.
2. Cut beef steak into 1-1/4" pieces. Toss beef and bell peppers with 1 Tbsp basil, dressing and garlic. Thread beef and peppers alternately onto skewers.
3. Mix orzo ingredients in bowl; keep warm.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 9 to 11 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.

4 servings

To Broil

Place kabobs on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil about 9 to 12 minutes for medium rare to medium doneness, turning once.