Pioneer Woman Beef Vegetable Kebabs

Pioneer Woman beef vegetable kebabs are a smoky grilled dinner with seasoned sirloin, cherry tomatoes and zucchini over buttery orzo that come together in 30 minutes plus marinating. Try this easy summer grilling dinner for cookout night or family dinner, since it's a make-ahead meal and a crowd-pleaser.

Rub the sirloin with the spice mix and let it sit in the fridge for 2 to 3 hours before grilling. Skip that rest and the seasoning stays on the surface instead of flavoring the meat.

A homemade spice mix with paprika, cayenne, oregano and thyme gives the beef a deep, savory crust that bottled steak seasoning can't match. Serving the skewers over olive oil orzo also turns them into a full meal, so you don't need to cook a separate side.

Pioneer Woman Beef Vegetable Kebabs

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Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

520

kcal

Seasoned sirloin cubes char on the grill next to sweet tomatoes, peppers and onions until the edges blacken and the juices run. Everything sits over soft, olive oil orzo that soaks up the drippings.

Ingredients

• 4 tsp. salt
  

• 2 tsp. paprika
  

• 1/2 tsp. garlic powder
  

• 1/2 tsp. onion powder
  

• 1/2 tsp. black pepper
  

• 1/4 tsp. cayenne pepper
  

• 1/4 tsp. ground oregano
  

• 1/4 tsp. ground thyme
  

• 2 1/4 lb. top sirloin or tri-tip steak, trimmed of fat and cut into 1-inch pieces
  

• Salt, to taste
  

• 1 1/2 c. orzo
  

• Olive oil for the orzo and kebabs
  

• Black pepper, to taste
  

• 2 pt. yellow or red cherry tomatoes
  

• 1 large red bell pepper, seeded and cut into chunks
  

• 1 zucchini, halved lengthwise and sliced crosswise into chunks
  

• 1 large red onion, cut into chunks
  

Directions

• Mix the spices: Stir 4 teaspoons salt, 2 teaspoons paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper together in a small bowl. Then add 1/4 teaspoon cayenne, 1/4 teaspoon ground oregano and 1/4 teaspoon ground thyme.
• Season the beef: Pat the 2 1/4 pounds of sirloin or tri-tip pieces dry, then sprinkle them with the spice mix. Seal them in large resealable plastic bags and refrigerate for 2 to 3 hours, then take them out 30 minutes before grilling.
• Cook the orzo: Bring a pot of salted water to a boil and cook the 1 1/2 cups orzo according to the package directions. Drain it, return it to the pot, toss with olive oil, salt and black pepper, and keep it warm while you grill.
• Thread the skewers: Preheat a grill or grill pan to medium high. Thread the beef, cherry tomatoes, red bell pepper, zucchini and red onion onto 18 skewers, alternating them as you go.
• Oil and salt: Brush the skewers lightly with olive oil. Then season the vegetables with a little salt so they don't taste flat next to the spiced beef.
• Grill and serve: Grill the kebabs, turning a few times, until they're charred, about 4 minutes for medium-rare steak. Serve them hot over the warm orzo.

Tools for this recipe

• GUSTO 12-inch bamboo skewers, 100 count, Cuisinart MultiClad Pro 3-quart saucepan, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef for these kebabs?

Tri-tip works just as well as top sirloin, and both stay tender in 1-inch pieces. Tougher cuts like chuck can turn chewy on the grill, so I'd stick with one of those two.

How long do leftover kebabs and orzo keep?

Slide the meat and vegetables off the skewers and store them with the orzo in an airtight container in the fridge. They keep well for about 3 days, and the orzo is best rewarmed with a splash of water.

Can I prep the kebabs ahead of time?

Yes, the beef needs 2 to 3 hours in the spice mix anyway, so you can season it in the morning and thread the skewers just before dinner. That leaves only the grilling and the orzo for the last 30 minutes.

What if I don't have a grill?

A grill pan on the stovetop works fine, and the recipe calls for one as an option. Turn on your vent fan, since the spice mix and olive oil will smoke a bit over medium-high heat.

What's the most common mistake with beef kebabs?

Overcooking is the big one, because 1-inch pieces of steak go from juicy to dry in a minute or two. Pull them at about 4 minutes for medium-rare, and don't skip the 30-minute rest on the counter beforehand.