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Grilled Steak and Vegetable Kebabs

Grilled Steak and Vegetable Kebabs with Farro, Goat Cheese, and Basil

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Chef Shanna can’t wait to fire up her grill this summer, so she’s getting a head start with these steak and vegetable kebabs. The meat marinates with an Argentine chimichurri-inspired seasoning, then grills with zucchini, red onion, tomatoes, and bell pepper until slightly charred and medium rare. For a side, she stirs goat cheese and fresh basil into chewy farro. No outdoor grill? You can easily cook the kebabs in a large pan or grill pan.

  • < 600 Calories
  • For The Grill
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 560
  • Protein 42g
  • Total Carb 47g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chimichurri spice
    • 1 tablespoon
    • chimichurri spice
  • steaks
    • 2
    • steaks
  • farro
    • 1/2 cup
    • farro
  • zucchini
    • 6 ounces
    • zucchini
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • red onion
    • 1
    • red onion
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • basil
    • 1/8 ounce
    • basil
  • goat cheese
    • 1 ounce
    • goat cheese
  • wood skewers
    • 6
    • wood skewers

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • 6" small pot with lid

Cooking Steps

  1. Marinate steaks

    Marinate steaks

    Preheat grill to medium-high heat. Bring a small pot of water to a boil over high heat. In a large bowl, whisk together chimichurri spice, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper; transfer half to a small bowl and set aside for serving. Pat steaks dry with paper towel and cut into 1-inch pieces; add to large bowl with remaining chimichurri oil and toss to coat. Set aside to marinate until Step 4.

  2. Cook farro

    Cook farro

    While steaks marinate, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro and return to pot, off heat. Cover and set aside until Step 5.

  3. Prepare ingredients

    Prepare ingredients

    While farro cooks, fill a baking dish or rimmed baking sheet up to 1 inch with water and submerge skewers (so they don't burn on the grill). Rinse all produce. Cut zucchini crosswise into ½-inch rounds, discarding ends. Halve bell pepper lengthwise, discarding seeds and stem; cut into 1-inch pieces. Peel onion, quarter, and separate layers. Remove steaks from marinade, allowing excess to drip off.

  4. Assemble and grill kebabs

    Assemble and grill kebabs

    Alternating pieces, thread whole grape tomatoes, steak, zucchini, bell pepper, and onion evenly onto skewers. If using a grill pan, place it over medium-high heat now. When grill is just smoking, add steak and vegetable kebabs and cook, rotating halfway through, until vegetables are charred and steak is medium rare, 2-4 minutes total. Remove from grill and set aside to rest for about 5 minutes.

  5. Finish farro

    Finish farro

    While kebabs grill, roughly chop or tear basil leaves, discarding stems. To pot with cooked farro, still off heat, crumble over goat cheese. Add half of basil and toss to combine. Taste and add salt and black pepper as desired.

  6. Plate steak kebabs

    Plate steak kebabs

    Divide goat cheese and basil farro between serving plates. Top with steak and vegetable kebabs and drizzle over reserved chimichurri oil. Garnish with remaining basil and enjoy!

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