Grilled Sirloin Kabobs with Peach Salsa Recipe
Grilled Sirloin Kabobs with Peach Salsa Recipe photo by Taste of Home

Grilled Sirloin Kabobs with Peach Salsa Recipe

Publisher Photo
Peaches, peach preserves and peach salsa shine in these beef kabobs with a classic blend of hot and sweet flavors. — Beth Royals, Richmond, Virginia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 3 tablespoons peach preserves
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium peaches, cut into sixths
  • 1-1/2 cups peach salsa

Nutritional Facts

1 kabob with 1/4 cup salsa equals 219 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 427 mg sodium, 17 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit.

Directions

  1. In a small bowl, mix preserves and jalapeno. Season beef with salt and pepper. Alternately thread beef and peaches onto six metal or soaked wooden skewers.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until beef reaches desired doneness, turning occasionally. Remove from grill; brush with preserves mixture. Serve with salsa. Yield: 6 servings.
Originally published as Grilled Sirloin Kabobs with Peach Salsa in Taste of Home June/July 2013

Nutritional Facts

1 kabob with 1/4 cup salsa equals 219 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 427 mg sodium, 17 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Grilled Sirloin Kabobs with Peach Salsa

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jul. 20, 2014

Thought this needed more flavor. The only thing I did was grill peaches and a streak; kabobs are to much of a hassle. I like the idea of making this with a pork tenderloin.

MY REVIEW
Reviewed Aug. 2, 2013

I made this with pork tenderloin instead of steak. I marinated the pork in the sauce for several hours before grilling. It was very flavorful. Will definitely make again.

MY REVIEW
Reviewed Jun. 16, 2013

I thought it needed a little more flavor.

MY REVIEW
Reviewed Jun. 13, 2013

YUM! This recipe was super simple to make and delicious to scarf up. No changes/substitutions to note, just make sure to use top-quality beef, brought up to room temp. before grilling. The peaches I used were slightly underripe, which actually worked out perfectly for cooking. They held together, and softened on the grill. Served on a bed of orzo. Thoroughly enjoyed this summery, lean meal.

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