Grilled Sirloin Skewers With Peaches And Peppers
|Ground cumin||1 1⁄2 Tablespoon|
|Cracked black pepper||1 1⁄2 Tablespoon|
|Kosher salt||2 3⁄4 Teaspoon|
|Boneless sirloin steak||2 Pound, cut into 48, 1 inch pieces|
|Peaches||4 , each cut into 8 wedges|
|Red onions||2 , each cut into 8 wedges|
|Red bell peppers||2 Large, each cut into 16, 1-inch pieces|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||1 Teaspoon|
|Kosher salt||1⁄2 Teaspoon|
|Cracked black pepper||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), 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 a platter; cover loosely with foil.
Let stand 5 minutes.
To prepare sauce, combine parsley and remaining ingredients, stirring with a whisk.
Spoon over kebabs.