Name: Steak Kebab Bowls with Lemon-Garlic Tahini Dressing Recipe
Prep time: 15 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; 1/4 cup smooth tahini; 1 tsp. honey; 3 tbsp. extra-virgin olive oil; 3 tbsp. water, plus more as needed; 1 tbsp. fresh lemon juice; 1/2 tsp. grated garlic; Large pinch kosher salt; Freshly ground black pepper, to taste; 8 oz. dried orzo (about 1 1/4 cups); 2 1/2 cups low-sodium chicken broth, plus extra if needed; 1 tbsp. extra-virgin olive oil; Salt and freshly ground black pepper, to taste; 1 small bunch fresh chives, finely sliced; 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); Neutral oil, for grilling; Salt and freshly ground black pepper, to season; 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons; 5 oz. baby spinach; Half of the reserved dressing (from step 2 preparation)

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Introduction

Steak Kebab Bowls are a vibrant and satisfying meal featuring marinated sirloin steak grilled alongside colorful vegetables. Paired with tender orzo and a creamy tahini dressing, this dish brings together bold flavors and fresh ingredients perfect for a hearty lunch or dinner.

Two skewers rest on a round white plate with a brown rim, each skewer layered with dark grilled beef cubes, bright orange and red bell pepper slices, purple onion wedges, and whole red cherry tomatoes, all drizzled with a light creamy sauce. The left side of the plate holds a fresh green spinach salad mixed with sliced cucumber pieces coated lightly in dressing. On the right side of the plate, there is a serving of yellow orzo pasta with small flecks of green herbs mixed in, next to a silver fork. The plate sits on a white marbled 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 cubes, oregano, crushed red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons grated garlic, and 1 teaspoon kosher 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 with 1/2 teaspoon grated garlic. Season with a large pinch of salt and let sit for about 20 minutes to mellow.

Step 3: Add the tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the lemon-garlic mixture. Whisk vigorously, adding more water as needed until the dressing is smooth and pourable. Season with salt and freshly ground black pepper. Set aside.
Step 4: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the orzo and cook, stirring frequently, until golden, about 3 to 5 minutes. Pour in the 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 the broth is absorbed and the orzo is tender, about 8 to 10 minutes. Season with salt and pepper. Cover to keep warm.
Step 5: Preheat a grill for high heat and brush the grates with neutral oil. Thread eight skewers alternating steak cubes, red onion pieces, bell pepper pieces, and grape tomatoes, using 3 to 4 steak cubes per skewer. Drizzle skewers with the remaining 2 tablespoons olive oil and season with salt and black pepper.

Step 6: Grill the skewers, turning occasionally, until vegetables are tender and meat is cooked to your preferred doneness, about 8 to 15 minutes depending on your grill. Transfer kebabs to a plate to rest.
Step 7: In a large bowl, toss the sliced cucumbers and baby spinach with half of the reserved tahini dressing. Stir the finely sliced chives into the warm orzo.
Step 8: Divide the cucumber-spinach salad and orzo mixture among serving bowls. Top each with grilled kebabs and drizzle with the remaining tahini dressing before serving.

Tips & Variations

For extra flavor, marinate the steak overnight in the refrigerator. Just bring it to room temperature before grilling.
Try swapping sirloin with ribeye or flank steak for richer flavor and tenderness.
Vegetables like zucchini or mushrooms can be added to the skewers for variety.

Use vegetable broth instead of chicken broth for a vegetarian-friendly orzo base, and replace steak with grilled tofu or tempeh.
If you don’t have a grill, use a grill pan or broil the skewers in the oven, turning frequently.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The cooked orzo and grilled vegetables reheat well in a microwave or on the stovetop, while the steak kebabs are best eaten within 1 to 2 days for optimal texture and taste. Keep the tahini dressing chilled and stir well before using again.

How to Serve

Four skewers of grilled beef and vegetables are placed side by side on a white plate filled with a bed of golden yellow rice. Each skewer has roughly five layers starting from the top with a thick, dark brown grilled beef cube, followed by layers of charred yellow and orange bell peppers, bright red cherry tomatoes, and slices of purple-red onion. The rice underneath is speckled with small green herbs, adding a fresh touch. The white marbled surface under the plate creates a clean, bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kebabs ahead of time?

Yes, you can marinate the steak and prep the vegetables up to 4 hours in advance or overnight. However, it’s best to grill the kebabs just before serving to maintain their texture and flavor.

What can I substitute for tahini in the dressing?

If you don’t have tahini, you can use creamy peanut butter or almond butter for a nutty twist, or simply omit it and make a lemon-garlic vinaigrette with olive oil and lemon juice instead.