Italian Meats and Poultry Recipes - Beef Kabobs with Orzo

Ingredients

• 2 tablespoons olive oil

• 12 cipollini onions or boiling onions, peeled and ends trimmed

• 12 medium-size fresh cremini mushrooms

• 1 1/2 pounds boneless beef sirloin steak, cut into 1 1/2-inch cubes

• 1 large red sweet pepper, cut into 12 pieces

• 1 8-ounce bottle clear Italian salad dressing

• 1 recipe Herbed Orzo

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Method:

1. In a large skillet heat olive oil over medium heat. Arrange onions in an even layer in hot oil; cook for 4 to 6 minutes or until browned and just tender, turning once (do not stir).

2. Reduce heat; add mushrooms. Cover and cook for 3 to 5 minutes or until mushrooms are almost tender. Transfer onions and mushrooms to a dish; set aside until cool.

3. Set a large resealable plastic bag In a shallow dish; add onions, mushrooms, beef, and sweet pepper to bag. Pour salad dressing over mixture. Seal bag; turn to coat vegetables and meat. Marinate In the  refrigerator for 6 to 24 hours, turning bag occasionally.  

4. Drain vegetables and meat, reserving marinade. On four 12- to 14-inch metal skewers, thread beef and vegetables, leaving a 1/4-inch space between pieces. Transfer reserved marinade to a saucepan; bring to boiling. Set aside.

5. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until medium done ness, turning occasionally and brushing with some of the hot marinade during the last 2 minutes of grilling.

6. Serve with Herbed Orzo. Pass remaining hot marinade.

HERBED ORZO: Prepare 1 cup orzo (rosamarina) pasta according to package directions; drain. Stir in 2 tablespoons olive oil and 1 tablespoon snipped fresh herb (such as oregano, marjoram, and/or thyme). Season to taste with salt and black pepper. If desired, sprinkle with freshly grated Parmlglano-Regglano cheese.