Tonight’s dinner was really good! If MacGourmet had half stars, it would get 4.5, but it doesn’t, so it’s getting a 4. The spices on the meat really make it lively, and topping it with the sauce (which is very similar to a family recipe for chimichurri) was a great contrast to the smoky cumin. I skewered the meat, veggies and fruit separately so that they would cook evenly, and I grilled them up pretty quickly on the Griddler. It’s a pretty fast weeknight meal, and we really enjoyed it!
Grilled Sirloin Skewers with Peaches and Peppers
Cooking Light August 2002
1 ½ tablespoons ground cumin
1 ½ tablespoons cracked black pepper
2 ¾ teaspoons kosher salt
2 lbs. 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
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.
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.
Yield: 8 servings (serving size: 2 kebabs)
Nutritional information per serving:
CALORIES 217 (30% from fat); FAT 7.2g (sat 2.4g,mono 3g,poly 0.4g); PROTEIN 25.5g; CHOLESTEROL 69mg; CALCIUM 38mg; SODIUM 768mg; FIBER 3.2g; IRON 3.8mg; CARBOHYDRATE 12.4g
MacGourmet Rating: 4 Stars