Grilled Sirloin Skewers with Peaches and Peppers Recipe

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Online reviewers rave about the combination of flavors from grilled sirloin steak, fresh peaches, onions, bell peppers, and tangy sauce. Turn to this recipe when you need an easy summertime dinner.

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Yield:

8 servings (serving size: 2 kebabs)

Recipe from

Nutritional Information

Calories 217

Caloriesfromfat 30 %

Fat 7.2 g

Satfat 2.4 g

Monofat 3 g

Polyfat 0.4 g

Protein 25.5 g

Carbohydrate 12.4 g

Fiber 3.2 g

Cholesterol 69 mg

Iron 3.8 mg

Sodium 768 mg

Calcium 38 mg

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Ingredients

Kebabs:

1 1/2 tablespoons ground cumin

1 1/2 tablespoons cracked black pepper

2 3/4 teaspoons kosher salt

2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces

4 peaches, each cut into 8 wedges

2 small red onions, each cut into 8 wedges

2 large red bell peppers, each cut into 8 (1-inch) pieces

Cooking spray

Sauce:

1/2 cup chopped fresh parsley

1/4 cup red wine vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

3 garlic cloves, minced

Parsley sprigs (optional)

Preparation

Prepare grill.

To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

August 2002

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Grilled Sirloin Skewers with Peaches and Peppers

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