North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
Home





   

   

      

      

      

      

      

      

      

      

      

      

   

   

   



Consumers
Printer Friendly
Previous | Next 47 of 50

Print | 3X5 | 4X6 | Full Page |
 

Teriyaki Beef Kabobs With Seasoned Orzo
Lisa Brasgalla, Fargo, ND - 2001 3rd place winner

Ingredients
1 pound beef sirloin steak, cut 1 inch thick
8 cherry tomatoes
4 large mushrooms, cut in half
1 bell pepper (red or green), cut into 8 squares
1 onion, cut into 8 wedges
cup olive oil
2 cloves garlic, minced
teaspoon Italian seasoning

Teriyaki Sauce:
1 teaspoon olive oil
2 tablespoons ketchup
teaspoon black pepper
cup soy sauce
1 tablespoon white wine vinegar
1 teaspoon garlic powder
Seasoned Orzo
1 cups orzo or other small pasta
teaspoon salt
teaspoon white pepper
1 tablespoon minced fresh cilantro or parsley
1 teaspoon lime juice
1 tablespoon olive oil


Instructions
Prepare beef by cutting sirloin into 1-inch cubes. Using four 10-inch metal skewers, alternately thread beef, tomatoes, mushrooms, peppers and onion. In a small bowl combine oil, garlic and Italian seasoning.

In a separate sealed container, combine Teriyaki sauce ingredients and shake well to blend. Brush kabobs with oil seasoning mixture first. Place kabobs on grill over medium heat for 10 minutes or until beef reaches desired degree of doneness, turning 2 to 3 times and constantly basting with Teriyaki sauce.

Cook orzo according to package directions. Drain and combine with remaining ingredients. Serve kabobs over a bed of seasoned orzo.

Serves 4.


Nutritional Information