Southwestern Beef Kabobs with Corn and Orzo Salad

Southwestern Beef Kabobs 

Cook’s notes: If using wooden skewers, soak them in water for 30 minutes. The recipe makes 6 kabobs and is adapted from BHG Best Grilling Recipes 2016
Kabob Ingredients:

• 2-3 teaspoon of your favorite dry steak rub, southwestern style
• 1-1/2 lbs. boneless beef sirloin
• Optional add ons to skewers-grape tomatoes, mushrooms, onion chunks

Directions:

• Partially freeze meat for easier cutting and cut sirloin into 2-inch cubes.
• In a plastic bag add dry steak rub and meat pieces a few at a time, shaking to coat. One product suggestion 
  
• Thread meat onto skewers leaving ¼ inch space between meat cubes.
• Grill meat skewers, uncovered over medium heat for 8-12 minutes.
• To serve arrange beef kabobs over corn and orzo salad.

Corn and Orzo Salad

Salad Ingredients and Directions:

• Cook 2/3 cup dried orzo pasta according to package directions.
• Add in 2 cups fresh corn kernels (4 ears) or frozen corn, the last 1 minute of cooking time. 
• Drain and rinse.
• In a large bowl combine orzo mixture, 1-15 oz. can kidney beans, drained and rinsed, 1 small zucchini, halved lengthwise and sliced, 1 cup mini bell orange pepper, diced, 2/3 cup grape tomatoes, halved and ½ cup thinly sliced red onions. 

Southwestern Salad Dressing Ingredients and Directions:

Dressing can be made ahead, refrigerated until needed.

• In a blender or a screw-top jar combine 1 teaspoon lime zest and ¼ cup lime juice, 1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, 2 tablespoons olive oil or lemon olive oil, 2 tablespoons honey, 2 garlic cloves minced, and ½ teaspoon salt. Optional 1 fresh jalapeno chile pepper, seeded and finely chopped.
• Mix dressing and pour over corn and orzo salad. Reserve some dressing as more dressing may be needed right before serving. Salad can be served at room temperature. 
  

The meal was served with Peach Almond Cobbler, a recipe previously posted. 

 https://sockfairies.blogspot.com/2016/08/peach-almond-cobbler.html