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Grilled Sirloin Skewers with Peaches and Peppers

Source of Recipe


Cooking Light-8/02






List of 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 in 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 cloves garlic, minced
  
• parsley sprigs (optional)
  






Instructions



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.
   
   
4. Yield: 8 servings (serving size: 2 kebabs). 217 cal, 7.2g fat, 25.5g pro, 12.4g carb, 3.2g fiber, 69mg chol, 3.8mg iron, 768mg sod, 38mg calc.