Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
This meal is a two-day preparation, as the pasta salad tastes best on the second day. However, by planning a day ahead, you gain the ease of preparing an evening meal by just needing to grill or broil the kabobs.

KEEP SCREEN ON

Ingredients
For the beef kabobs:
¼ cup olive oil

¼ cup soy sauce

¼ cup lemon juice

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon brown sugar

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper



Beef sirloin roast (1½ pounds), cut into 1½ inch square pieces



1 small green zucchini, cut into ½ inch slices

1 red bell pepper, cut into 1½ inch square pieces

1 yellow bell pepper, cut into 1½ inch square pieces

16 crimini (baby portabella) mushrooms, stems removed

8 grape tomatoes

1 large red onion, cut into 1½ inch pieces

For the orzo pasta salad:
½ pound dried orzo pasta

1 cup pesto (homemade or store bought)

Mozzarella pearls (8 ounce container) drained

½ cup chopped kalamata olives

¼ cup finely minced shallot

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper



RATE THIS RECIPE

Based on 32 ratings

Preparation Method

Orzo Salad

  1. For the orzo salad, boil the orzo pasta according to the package directions.
  2. While the orzo is boiling, in a small skillet over low heat, soften the shallots in 2 tablespoons of olive oil.
  3. When the pasta is cooked through, drain it thoroughly and allow to cool slightly. Pour the pasta from the strainer into a large work bowl.
  4. Stir in ½ cup of the pesto (reserve the other ½ cup).
  5. Stir in the remaining ingredients along with the shallots and olive oil. Mix well to combine.
  6. Place the bowl of pasta salad, uncovered, in the refrigerator for 4 hours. After 4 hours, cover the bowl with plastic wrap and let stand in the refrigerator overnight.
  7. Before serving, add the remaining ½ cup of pesto, stirring to combine. Taste and adjust seasoning if needed.

Kabobs

  1. For the kabobs, combine the first eight ingredients in a small mixing bowl to make the marinade. Whisk together to combine.
  2. Place the beef and vegetables into a 1-gallon zip top bag and pour in the marinade.
  3. Squeeze as much air out of the bag as possible. Seal the bag and then turn the bag over a few times to mix thoroughly. Place the bag in a leak proof container and let stand in the refrigerator for 8 hours.
  4. When ready to prepare the kabobs, drain the beef and vegetables into a colander. Arrange the ingredients onto 8 large metal (or bamboo that has been soaked) skewers.
  5. The kabobs turn out best on the grill so if possible, grill the kabobs over medium high heat. Make sure to turn the kabobs throughout the cooking process so that all sides are cooked evenly. Continue grilling the kabobs until the steak’s desired doneness is achieved.
  6. Alternatively, the kabobs can be broiled in an oven. Line a broiling pan with foil and place the broiling rack in the broiling pan. Lay the kabobs across the broiling rack, spaced evenly. Place the broiling pan into the oven on the second highest rack position. Broil the kabobs on high. Watch the skewers carefully during the broiling process, turning when necessary to insure even cooking. Continue broiling the kabobs until the steak’s desired doneness is achieved.
  7. After grilling or broiling, serve the kabobs alongside the orzo pasta salad.