Grilled Sirloin Skewers with Peaches and Peppers

6 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
8 servings (serving size: 2 kebabs)
August 2002
RECIPE BY Cooking Light

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.

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)

Nutritional Information

  • Calories 217
  • Caloriesfromfat 30%
  • Fat 7.2g
  • Satfat 2.4g
  • Monofat 3g
  • Polyfat 0.4g
  • Protein 25.5g
  • Carbohydrate 12.4g
  • Fiber 3.2g
  • Cholesterol 69mg
  • Iron 3.8mg
  • Sodium 768mg
  • Calcium 38mg

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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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Ratings & Reviews

kvelthaus1's Review

kitkat92
June 18, 2011
This was quick to prepare and cook. It was really tasty with the sauce. The only thing I had to watch was the cooking time because I like my meat more on the rare side. I would fully recommend this. The change that I made was used cuman seeds and put them in the mortar and pestle. I also used orange peppers -they were sweeter and on sale. Enjoy

kitkat92's Review

heatmart
June 04, 2011
N/A

heatmart's Review

lhoerth
May 30, 2011
Agree with reviewer about pepper overpowering dish. If I make again, I would cut way back on the pepper and on the cumin as well. Way too spicy for me and my kids.

beanbag's Review

beanbag
September 22, 2009
I made this over the summer for my husband and me, and we LOVED it! The chimichurri sauce is amazing and the recipe is so simple. There isn't a lot to cover the flavor of really great sirloin. Splurge and get great beef-we did, and it cut like butta! I am making this again tonight for husband's 40th birthday and he is really looking forward to getting back home tonight. One note: last time we made it, we realized we had no propane left in the grill, so I had to put it in the oven--it was still amazing!

TBardallis's Review

kvelthaus1
September 03, 2009
I held on to this recipe for about a year because I wasn't sure how all of this would taste but I finally made it last night and it was EXCELLENT! The biggest surprise was how great the vinegar and the grilled peaches tasted together. My husband really liked it too! I will definitely make this again!

lhoerth's Review

TBardallis
July 21, 2009
This sounded so delicious, but it wasn't at all what we were expecting. The cumin/pepper flavor overpowered the dish and the sauce did not seem to complement the seasoning well. I would not make this again.
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