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Steak Kebab Bowls with Lemon-Garlic Tahini Dressing Recipe

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★★★★★

4.4 from 93 reviews

Steak Kebab Bowls are a vibrant and flavorful meal featuring marinated sirloin steak grilled alongside fresh vegetables, served over tender orzo pasta mixed with fresh chives and baby spinach. Topped with a smooth and tangy tahini-honey dressing and a refreshing cucumber-spinach salad, these bowls blend Mediterranean-inspired flavors into an easy and satisfying dish perfect for any occasion.

Ingredients

Scale

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

Dressing

  • 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

Orzo and Broth

  • 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

Vegetables for Kebabs

  • 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

Salad

  • 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
  • 5 oz. baby spinach
  • Half of the reserved dressing (from step 2 preparation)

Instructions

  1. Marinate the Steak: In a large bowl, combine the sirloin steak cubes with 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 all pieces evenly. Cover and let the mixture marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate for up to 4 hours to allow flavors to meld.
  2. Prepare Garlic-Lemon Mixture: Meanwhile, in a small bowl, mix the remaining 1 tablespoon lemon juice and 1/2 teaspoon grated garlic with a large pinch of kosher salt. Let this sit for about 20 minutes to develop flavor; this will be used later for the salad dressing.
  3. Make Tahini Dressing: Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the garlic-lemon mixture. Whisk vigorously until the dressing is smooth and pourable. Add more water if needed to achieve desired consistency. Season with salt and freshly ground black pepper to taste. Set aside.
  4. 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 the orzo turns golden brown, about 3 to 5 minutes. Pour in low-sodium chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, adding more broth 1/4 cup at a time if necessary until the liquid is absorbed and the orzo is tender, approximately 8 to 10 minutes. Season with salt and pepper, cover, and keep warm.
  5. Preheat Grill and Prepare Skewers: Prepare a grill for high heat and preheat for 5 minutes. Brush the grill grates with neutral oil to prevent sticking. Thread 8 skewers alternating between 3 to 4 steak cubes, red onion pieces, bell pepper pieces, and grape tomatoes. Drizzle the assembled kebabs with the remaining 2 tablespoons olive oil and season with salt and freshly ground black pepper.
  6. Grill the Kebabs: Place the skewers on the hot grill and cook, turning occasionally, until the vegetables are tender and the steak reaches desired doneness, about 8 to 15 minutes total, depending on grill and steak thickness. Remove the kebabs from the grill and transfer to a plate to rest.
  7. Prepare the Salad and Finish Orzo: In a large bowl, toss the sliced cucumbers and baby spinach with half of the reserved garlic-lemon dressing prepared earlier in step two. Stir the finely sliced fresh chives into the hot orzo to combine evenly.
  8. Assemble the Steak Kebab Bowls: Divide the cucumber-spinach salad and the chive-orzo mixture among serving bowls. Top each bowl with the grilled kebabs. Drizzle the remaining tahini dressing over the assembled bowls to finish. Serve immediately for a fresh, hearty meal.

Notes

  • Marinating the steak at room temperature for at least 30 minutes enhances flavor and tenderness.
  • If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
  • Adjust the amount of crushed red pepper flakes to control the spiciness of the marinade.
  • Vegetables can be swapped according to personal preference or seasonal availability.
  • The tahini dressing can be made ahead and refrigerated; whisk again before serving.
  • Use low-sodium broth and moderate salt to keep sodium levels balanced.

Keywords: steak kebabs, orzo, tahini dressing, grilled steak recipe, Mediterranean bowls, healthy dinner bowl, grilled vegetables

Find it online: https://thefoodrecipe.com/steak-kebab-bowls-with-lemon-garlic-tahini-dressing-recipe/