Grilled Sirloin Skewers with Peaches and Peppers

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.

Yield: 8 servings (serving size: 2 kebabs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 30%
  • Fat: 7.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.5g
  • Carbohydrate: 12.4g
  • Fiber: 3.2g
  • Cholesterol: 69mg
  • Iron: 3.8mg
  • Sodium: 768mg
  • Calcium: 38mg

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

  1. Prepare grill.
  2. 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.
  3. 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.
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