No side dishes required in this all-in-one main-dish salad. Protein, veggies, and grains are all accounted for.

Deborah Wagman
Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • In a resealable plastic bag combine chili powder, garlic salt, cumin, and oregano. Add meat pieces, a few at a time; shake to coat. Thread meat onto skewers*, leaving a 1/4 inch between each piece.

  • Grill meat skewers, covered, over medium heat 8 to 12 minutes or until meat is slightly pink in center, turning skewers once or twice during grilling.

  • Meanwhile, cook orzo according to package directions, adding corn the last minute of cooking. Drain in a colander. Rinse; drain again. In a large bowl combine orzo mixture, bell pepper, onion, and tomatoes.

  • For dressing: In a screw-top jar combine lime zest and juice, 2 Tbsp. olive oil, the cilantro, and 1/2 tsp. salt. Cover and shake well. Pour dressing over orzo mixture; toss to coat. To serve, arrange Corn and Orzo Salad on a large platter. Top with meat skewers and, if desired, additional cilantro. Serve with lime wedges. Serves 6.


If using wooden skewers, soak in water 30 minutes before building kabobs.

Nutrition Facts

305 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 61mg; sodium 431mg; potassium 703mg; carbohydrates 31g; fiber 4g; sugar 6g; protein 25g; trans fatty acid 0g; vitamin a 1566IU; vitamin c 48mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 86mcg; vitamin b12 2mcg; calcium 33mg; iron 4mg.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
This was a perfect summer night meal! We marinated the steaks for a couple hours prior to putting them on skewers which helped keep the steaks juicy and tender.
Rating: 5.0 stars
Simple and delicious! The salad was even better the next day.