Nothing screams
summer quite like rainbow veggie kebabs dotted with succulent cubes of marinated steak, charred to perfection over the grill. We complete this dish by resting the kebabs over a bed of crunchy spinach and cucumber salad tossed in a garlicky tahini dressing, plus a pile of herby orzo, which is toasted until golden before being gently simmered in savory chicken stock. More tahini dressing is drizzled over the whole bowl, tying everything together in a vibrant array of colors, flavors, textures, and temperatures.
We use sirloin in this dish because of its big flavor and relative affordability, but if you’re feeling fancy, you can also go for filet, which becomes so tender when marinated and grilled, you barely need a knife to cut it. No matter what cut of meat you choose, ensure it’s a thick one (about 1 1/2″ to be exact) so that your cubes are nice and chunky on the skewers, then slice the veggies to match in size. We love bright bell peppers, bursting cherry tomatoes, and sweet red onions on our skewers, but you could throw in zucchini as well to make it a full summer affair.
If using wooden skewers, be sure to soak them in water for 15 to 30 minutes before cooking so that they don’t burn on the grill; metal skewers do not need to be soaked. When making the dressing, don’t be alarmed if the tahini seizes and becomes grainy at first; just keep whisking and adding small splashes of water and you’ll reach a creamy consistency in no time.
Did you try making this? Let us know how it went in the comments!