Recipe Background
Fast Kebabs: quick, vibrant, and perfect for new beginnings.
When I first moved to a bustling new city, right after landing my dream job, every day was an adventure. I remember the first weekend in my compact, barely-furnished apartment, when I realized my trusty grill pan was the only kitchen gadget I had unpacked. With a craving for something hearty yet vibrant, I scoured the grocery store for inspiration and found perfectly ripe yellow cherry tomatoes and vivid red bell peppers that instantly caught my eye. This was the genesis of my fast kebabs, celebrating both the thrill of my new life chapter and the colorful chaos of city markets.
Fleshing out the recipe became an artful dance of colors and flavors. Into a marinade, I tossed paprika for warmth, cayenne for a hint of spice, and a touch of ground thyme, which always reminds me of summer days spent exploring my grandmother's herb garden as a child. A practical tip I swear by: soaking wooden skewers in water before grilling to prevent them from burning—a trick I learned from many a charred attempt. My small space filled with the aroma of grilling sirloin, veggies sizzling on the pan, while orzo simmered away—an easy choice for its quick cook time and comforting bite.
By the time I plated the kebabs over fluffy orzo, I realized this dish wasn’t just a meal—it was a breakthrough. In a new city, on my own, I felt like I had crafted a piece of home and celebration with each grilled skewer. To this day, fast kebabs are my quick, colorful reminder that new beginnings deserve a splash of spice and a touch of familiarity.
Ingredients
For the marinade:
- 4 teaspoons salt
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground oregano
- 1/4 teaspoon ground thyme
- 2 (.25-pound) sirloin or tri-tip steak fat trimmed, cut into 1-inch-thick pieces, patted dry
For the orzo:
- 1 1/2 cups orzo
- salt to taste
- black pepper to taste
- olive oil to taste
For the kebabs:
- 2 pints yellow or red cherry tomatoes
- 1 large red bell pepper cut into chunks
- 1 zucchini halved lengthwise then sliced crosswise into chunks
- 1 large red onion cut into chunks
- olive oil to taste
- salt to taste
Directions
- In a small bowl, combine 4 teaspoons of the salt, the paprika, the garlic powder, the onion powder, 1/2 teaspoon of the black pepper, the cayenne, the oregano, and the thyme.
- Evenly sprinkle the steak pieces with the spice mixture.
- Place the seasoned steak pieces in a large, resealable plastic bag, seal, and marinate in refrigerator, about 2-3 hours.
- Transfer the plastic bag from the refrigerator and allow it to rest at room temperature, about 30 minutes.
- Preheat a grill or grill pan to medium high.
- While the marinated steak pieces are resting, in a large pot of salted, boiling water, cook the orzo to al dente, according to the package directions.
- Drain the water and return the cooked orzo to the pot.
- Add the extra salt, the extra pepper, and the olive oil to the cooked orzo and toss to combine. Cover and keep it warm.
- Evenly thread the marinated steak pieces, the tomatoes, the bell peppers, the zucchinis, and the red onions onto about 18 skewers, alternating the ingredients until the skewers are filled. If using wooden skewers, be sure to soak them in water before using.
- Lightly brush the kebabs with the extra olive oil and season the vegetables with the extra salt.
- Grill the kebabs, turning occasionally, until the steak pieces reach an internal temperature of at least 135 degrees F for medium-rare doneness, and the veggies are charred, about 4 minutes.
- Serve the kebabs over the orzo.
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