Grilled Steak and Vegetable Kabobs with Lemon Parmesan Orzo

Servings:
Grilled Steak and Vegetable Kabobs with Lemon Parmesan Orzo 4.33/5 (3 votes)

Be creative with tonight's meal. Just about any vegetable and protein combination will work. So, take a peek in your freezer and your produce drawer and make use of what you have on hand. The lemon parmesan orzo has a hint of thyme and really adds a nice touch. And the yogurt sauce is a wonderful cool and fresh component.

Lemon and Parmesan Orzo

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups orzo pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced or pressed
  • 3 1/2 cups chicken stock
  • 1/4 teaspoon dried thyme
  • 1 lemon
  • 1/3 cup parmesan cheese, grated
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Heat orzo and oil in a pot over medium high heat. Stir to coat completely and cook for just a minute or two.
  2. Stir in garlic and cook another minute.
  3. Add stock and thyme.
  4. Bring to a boil, reduce to simmer, cover, and let cook for about 10 minutes or until most if not all the stock is absorbed.
  5. While the orzo cooks, use a microplane to zest the lemon.
  6. Once cooked, stir in zest, parmesan, and squeeze about 1-2 tablespoons of lemon juice.
  7. Season with salt and pepper and serve.

Nutritional Information

Per Serving: Calories 307 Fat 6 Sat Fat 1 Sodium 735 Carbs 50 Sugars 4 Fiber 2 Protein 11.

Grilled Steak and Vegetable Kabobs

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound New York Strip, trimmed and cut into cubes
  • 1 cup grape tomato
  • 8 ounces mushrooms, trimmed and cut into quarters
  • 1 red onion, cubed
  • 1 zucchini
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • Yogurt Sauce
  • 5 ounces Greek yogurt
  • 1/4 cup green onion, minced
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon honey
  • 1/8 teaspoon celery seeds
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Preheat grill to medium high.
  2. Using a vegetable peeler, cut zucchini into thin ribbons.
  3. Thread steak, mushroom, tomatoes, onion, and ribboned zucchini onto skewers. Season with salt and pepper.
  4. Grill for for about 6-8 minutes, rotating to cook evenly on all sides.
  5. While the kabobs grill, combine the sauce ingredients.
  6. Plate the kabobs and either drizzle with sauce or serve sauce in small bowls for dipping.

Nutritional Information

Per Serving: Calories 248 Fat 9 Sat Fat 3 Sodium 108 Carbs 11 Sugars 7 Fiber 2 Protein 32.

Flatbread

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3-4 pieces flatbread

DIRECTIONS

  1. Once the chicken comes out of the oven, turn the oven off and place unwrapped flatbread on a center rack.
  2. Let heat through for a couple of minutes.

NOTES

KID NOTE: The kids loved loved the orzo, steak, and some of the veggies.  

VEGETARIAN TIP: Skip the steak.

GLUTEN MODIFICATIONS:  Use rice instead of orzo. Skip the flatbread. 

2 Comments

  1. notawitch says:

    The whole family enjoyed this meal … no one component stood out but as a meal, it was delightful. The kids really like naan (which we get from Costco) and it crisps up well on the grill. The orzo had a great texture and flavor. Kabobs are basic but always a hit.

  2. MelissaCarnevale says:

    This was a big hit with whole family. To make things cook easier – I put the zucchini and tomatoes on the same skewer and kept the beef, onions and mushrooms on the same skewer. Family loved the yogurt sauce and naan – really made it filling and yummy. The meal reminded us of a gyro, but easy to make.

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