Steak Kebab Bowls Recipe
This Steak Kebab Bowls recipe features tender marinated sirloin cubes grilled alongside vibrant vegetables, served on a bed of golden toasted orzo mixed with fresh chives and baby spinach. Finished with a creamy tahini-honey dressing and a refreshing cucumber-spinach salad tossed in a garlicky lemon dressing, this dish offers a harmonious blend of smoky, savory, and bright flavors perfect for a satisfying and colorful meal.
- Prep Time: 20 minutes (excluding marinating time)
- Cook Time: 25 minutes
- Total Time: 1 hour (including marinating and resting times)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
For the Steak 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
For the Dressing
- 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
For the Orzo
- 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
For the Kebabs
- 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
For the Salad
- 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
- 5 oz. baby spinach
- Half of the reserved dressing (from step 2 and 3)
Instructions
- Marinate the Steak: In a large bowl, combine the sirloin steak cubes, 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 evenly. Cover and let marinate at room temperature for at least 30 minutes or up to 2 hours. Alternatively, refrigerate for up to 4 hours for deeper flavor.
- Prepare the Lemon-Garlic Dressing Base: In a small bowl, combine the remaining 1 tablespoon fresh lemon juice with 1/2 teaspoon grated garlic and season with a generous pinch of kosher salt. Let this mixture sit for about 20 minutes to meld flavors.
- Make the Tahini Dressing: To the lemon-garlic mixture, add 1/4 cup smooth tahini, 1 teaspoon honey, 3 tablespoons olive oil, and 3 tablespoons water. Whisk vigorously until smooth and pourable, adding additional water as needed to achieve the right consistency. Season with salt and freshly ground black pepper to taste; set aside.
- Cook the Orzo: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the dried orzo and cook, stirring frequently, until golden brown, about 3 to 5 minutes. Pour in 2 1/2 cups low-sodium chicken broth and bring to a boil. Reduce heat to medium-low, simmering and stirring occasionally. If the liquid absorbs too quickly, add broth in 1/4 cup increments. Continue cooking until orzo is tender and broth is absorbed, about 8 to 10 minutes. Season with salt and freshly ground black pepper. Stir in the sliced fresh chives. Cover to keep warm.
- Prepare the Grill and Assemble Kebabs: Preheat the grill to high heat for about 5 minutes. Brush the grill grates with a neutral oil to prevent sticking. Thread 8 skewers alternating steak cubes, red onion pieces, bell pepper pieces, and grape tomatoes, placing 3 to 4 steak cubes per skewer. Drizzle the kebabs with the remaining 2 tablespoons olive oil and season with salt and freshly ground black pepper.
- Grill the Kebabs: Place the skewers on the grill, turning occasionally to cook evenly. Grill until the vegetables are tender and the steak reaches your desired doneness, approximately 8 to 15 minutes depending on grill temperature and preference. Remove from grill and transfer to a serving plate.
- Prepare the Salad: In a large bowl, toss the thinly sliced cucumbers and baby spinach with half of the reserved lemon-garlic dressing. This adds a fresh, bright contrast to the dish.
- Assemble the Bowls: Distribute the cucumber-spinach salad and orzo mixture evenly among serving bowls. Top each bowl with grilled steak kebabs. Drizzle the remaining tahini dressing over the entire bowl for a creamy finish. Serve immediately and enjoy!
Notes
- Allowing the steak to marinate at room temperature ensures even cooking and enhanced tenderness.
- The tahini dressing can be adjusted in thickness by adding more water for a thinner consistency conducive to drizzling.
- If grilling is unavailable, the steak and vegetables can be cooked using a grill pan or broiler, but grilling imparts the best smoky flavor.
- For a vegetarian version, substitute the steak with grilled marinated tofu or portobello mushrooms.
- Leftover orzo can be stored covered in the refrigerator for up to 3 days; reheat gently with a splash of broth to prevent drying.
Keywords: steak kebab bowls, grilled steak kebabs, Mediterranean orzo bowl, tahini dressing, grilled vegetables, healthy steak recipe, summer grilling recipe
Find it online: https://flavorsbymaya.com/steak-kebab-bowls-recipe/
