INGREDIENTS:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
• 2 green, red and/or yellow bell peppers, cut into 1 inch pieces
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
• 1 tablespoon prepared Italian dressing
• 2 teaspoons minced garlic
• Salt and pepper

• 1 cup uncooked orzo pasta, cooked according to package directions
• 2 to 3 tablespoons chopped fresh basil or parsley leaves
• 2 tablespoons shredded Parmesan cheese
• 2 teaspoons olive oil

COOKING:

1. Soak eight 8-inch bamboo skewers in water 10 minutes; drain.
2. Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
3. Toss Orzo ingredients in medium bowl; keep warm.
4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with Orzo.