There’s just something about Mediterranean food that reminds me of summer. It could be the bright lemon flavor or crisp, fresh vegetables often found in the dishes that have me dreaming of warmer days. It’s a culture of food that makes you feel happy and light. This dinner is one I created with those exact flavors and feelings in mind.
Orzo is actually a type of pasta that resembles a large grain of rice and is personally one of my favorite types of pasta to cook with. It can be used in so many ways and served hot or cold. For this particular dish orzo provides the ideal base for the salad. It perfectly clings to the cucumber, tomatoes, olives and feta. This salad is a balance of textures and flavors all being tied together with a delicious tangy, herbaceous vinaigrette.
I had to hold myself back when developing the recipe for the salad because I could genuinely eat a whole block of feta no problem. Anyone who knows me knows that isn’t an exaggeration at all. Give me a block of feta and some crackers and I’ll make a meal out of it. However, for the purpose of creating a recipe that could be enjoyed by many I went with a humbler serving. It adds the perfect salty, creamy bite to complement the fresh vegetables and orzo.
The steak kabobs are bold and in your face with flavor and incredibly easy to make. The marinate comes together so quickly that the longest part of the process is the actual marinating itself. These kabobs are so tasty and sure to be a staple on your grill this summer!
Tzatziki provides the perfect accoutrement to the delicious, char grilled kabobs. It provides a creamy, cooling balance with tons of fresh flavor from the lemon and garlic. It’s a sauce you’ll want to put on everything!
This dinner as a whole was a favorite of my families and I know it will be a favorite of yours too!
Steak Kabobs with Greek Orzo Salad and Tzatziki
Ingredients
Steak Kabobs
- 2 Top Sirloin Steaks cut into 1 inch cubes
- 1/4 Cup Olive Oil
- 1 Tbsp Dijon
- 2 Garlic Cloves grated
- 1 Lemon juiced
- 1 Tsp Oregano
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1 Red Bell Pepper
- 1 Red Onion
Greek Orzo Salad
- 2 Cups Orzo cooked
- 1 Cup Cucumber chopped
- 1 Cup Cherry Tomatoes halved
- 1/2 Cup Kalamata Olives pitted and halved
- 1/2 Cup Feta cubed
- 1/3 Cup Olice Oil
- 1/4 Cup Red Wine Vinegar
- 1 Tsp Oregano
- 1/4 Tsp Onion Powder
- 1 Garlic Clove grated
- 1 Tsp Salt
- 1/4 Tsp Pepper
Tzatziki
- 1 Cup Plain Unsweetened Greek Yogurt I used Kite Hill
- 1/2 Cup Grated Cucumber squeeze in cheese to get rid of excess water
- 1 1/2 Tbsp Lemon Juice
- 1 Tbsp Dill
- 1 Garlic Clove grated
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
Instructions
- Start by marinading the beef, add olive oil, dijon, lemon juice, garlic, oregano, salt a pepper to a medium-size bowl. Mix all ingredients together and add the steak cubes. Marinade in the fridge for 6-8 hours.
- Next, make the orzo salad. Add the orzo, cucumber, cherry tomatoes, olives and feta to a large bowl. In a mason jar or container with a lid add the olive oil, red wine vinegar, oregano, onion powder, grated garlic, salt and pepper. Place the lid on the jar or container and shake vigorously until the dressing is fully combined. Pour the dressing over the orzo mixture and toss until combined.
- Then, make the tzatziki by combining all tzatziki ingredients in a bowl and mixing until fully combined.
- Store the orzo and tzatziki in the fridge until the steak skewers are done.
- Once the steak is done marinading, start skewering them. I alternated between steak, bell pepper, red onion until I had 4 hearty skewers. (You can use any vegetables you like)
- Grill the skewers over medium high heat and cook for 10 to 12 minutes.
- Serve the skewers with the orzo salad and tzatziki. Enjoy!