Sweet peaches, beef combine for seasonal skewers
Most of the summer peaches at my house don’t last long enough to become part of a recipe.
Just in case, here’s a seasonal take on kebabs that includes peaches from Cooking Light.
Grilled Sirloin Kebabs with Peaches and Peppers
From “Cooking Light Through the Seasons,” (Oxmoor House, 2010).
For the 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 red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 16 (1-inch) pieces
For the 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
To prepare kebabs, combine first 7 ingredients in a large bowl. Toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge and 2 bell pepper pieces 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 platter; cover loosely with foil. Let stand 5 minutes.
To prepare sauce, combine parsley and remaining ingredients, stirring with a whisk. Spoon over kebabs.
Yield: 8 servings (2 kebabs each)