Name: Steak Kebab Bowls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 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; 1/2 tsp. grated garlic; 1 tbsp. fresh lemon juice; 1/4 cup smooth tahini; 1 tsp. honey; 3 tbsp. extra-virgin olive oil; 3 tbsp. water (plus more as needed); Kosher salt, to taste; Freshly ground black pepper, to taste; 8 oz. dried orzo (about 1 1/4 cups); 2 1/2 cups low-sodium chicken broth (more as needed); 1 tbsp. extra-virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 small bunch fresh chives, finely sliced; Neutral oil, for grilling (e.g., vegetable or canola oil); 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 cups); 2 tbsp. extra-virgin olive oil (remaining from total 7 tbsp.); Kosher salt, to taste; Freshly ground black pepper, to taste; 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons; 5 oz. baby spinach

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Introduction

Steak Kebab Bowls are a vibrant and satisfying meal perfect for any season. Tender marinated sirloin steak and grilled vegetables are served over flavorful orzo and fresh spinach, all brought together with a creamy tahini dressing. This dish is both hearty and refreshing, making it a great option for a weeknight dinner or entertaining guests.

A plate with grilled beef kabobs, each skewer showing layers starting from a dark, grilled beef chunk, followed by pieces of roasted purple onion, bright orange and yellow bell peppers, and red cherry tomatoes, all drizzled lightly with a creamy white sauce. The kabobs rest partly on a bed of light brown orzo pasta mixed with fine green herbs on one side, and fresh green spinach leaves with sliced cucumber pieces on the other side, both also touched by the creamy dressing. A silver fork lies to the right side of the plate. The plate itself has a white color with a brown rim, placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon 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.
Step 2: Meanwhile, in a small bowl, mix the remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt. Let sit for about 20 minutes.

Step 3: Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the dressing. Whisk vigorously, adding more water as needed, until smooth and easily pourable. Season with salt and black pepper. Set aside.
Step 4: In a medium skillet over medium-high heat, heat 1 tablespoon olive oil. Add orzo and cook, stirring, until golden, about 3 to 5 minutes. Add chicken broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes. Season with salt and black pepper. Cover and keep warm.
Step 5: Prepare a grill for high heat and preheat for 5 minutes. Brush grates with neutral oil. Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons olive oil and season with salt and black pepper.

Step 6: Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to your desired doneness, about 8 to 15 minutes total. Remove kebabs from grill and transfer to a plate.
Step 7: In a large bowl, toss cucumbers and spinach with half of the reserved dressing. Stir chives into the orzo mixture.
Step 8: Divide the cucumber and spinach salad and orzo among bowls. Top each bowl with kebabs and drizzle with the remaining dressing before serving.

Tips & Variations

For extra flavor, marinate the steak overnight in the refrigerator. Just bring it to room temperature before grilling.
Substitute chicken or lamb for the steak if preferred.
Add a sprinkle of feta cheese or chopped fresh herbs like parsley or mint for a bright finish.

Use quinoa or couscous instead of orzo for a different grain base.
If grilling isn’t an option, cook the skewers under a broiler or in a hot cast-iron pan.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the orzo and kebabs gently in a skillet or microwave. Toss fresh greens and cucumbers with dressing just before serving to keep them crisp.

How to Serve

The image shows five skewers of grilled beef pieces, bright red cherry tomatoes, orange and yellow bell pepper slices, and purple onion layers, all neatly arranged on a bed of golden orzo rice with green herb sprinkles, all served on a large white rectangular plate placed on a white marbled surface. Each skewer has a pattern of layered ingredients, mixing the charred meats with colorful vegetables, creating a vivid contrast against the light rice base. The grill marks on the beef and vegetables add a textured, appetizing look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these kebabs ahead of time?

Yes, you can marinate the steak up to 4 hours in advance. The assembled kebabs can be grilled just before serving for best texture and flavor.

What can I use instead of tahini in the dressing?

If you don’t have tahini, you can substitute with natural peanut butter or almond butter for a different but still creamy flavor, or use plain yogurt for a lighter option.