Southwestern Beef Kabobs with Corn Orzo Salad

Ann McCue


Tried this recipe for the first time last night. Got it out of a Better Homes and gardens special intrest "Potluck" Magazine I got for mother day from Lindsey. It is very good. the salad is nice and light. Meat turned out nice and tender. I did it on the grill. I think I will post the salad alone too. Hope you like it!

★★★★★ 3 votes


10 inch bamboo skewers. that have been soaking in water for at least 30 minutes.
2/3 c
dried orzo
2 c
fresh corn kernels ( about 3 ears)
1 medium
orange sweet pepper, cut into bite size pieces
2/3 c
grape tomatos, cut in half
14.5 to 15 oz can kidney beans, rinsed and drained
1/2 c
thinly sliced red onion
1 small
zucchini, cut into bite size pieces


2 Tbsp
olive oil
2 Tbsp
1/4 c
lime juice
3 clove
garlic, minced
fresh jalepeno chile pepper, seeded and finely chopped. (remember to wear gloves or be very careful handling pepper.
2 Tbsp
snipped, fresh cilantro (i left it out because i don't like cilantro)
1/2 tsp


2 lb
boneless beef sirloin, cut into 1 inch cubes
4 tsp
chili powder
2 tsp
garlic salt
1 tsp
ground cumin
1 tsp
ground oregano


1Cook Orzo according to package directions, add corn kernels for the last minute of cooking time. Drain orzo and corn in a colander, rinse with cold water.
2In a large bowl, combine orzo, corn, sweet pepper, tomatoes, beans, onion, and zucchini
3Put all dressing ingredents in a screw top jar and shake well. pour onto orzo mixture and mix well.
4In a gallon resealable plastic bag combine spices for beef. shake to mix then add beef and shake well.
5assemble beef cubes on bamboo skewers (which have been soaking)Grill meat to your liking and serve over orzo salad.

About this Recipe

Course/Dish: Beef, Pasta Salads, Salads
Other Tags: Quick & Easy, Healthy