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Grilled Sirloin Kabobs with Peach Salsa

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

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. Place kabobs on greased grill rack. 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.

Nutrition Facts

1 kabob with 1/4 cup salsa: 219 calories, 5g fat (2g saturated fat), 46mg cholesterol, 427mg sodium, 17g carbohydrate (16g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit.

Reviews

Average Rating: 4
  • NH-rescue
    Dec 30, 2015

    Made an inside, winter version using canned peaches under the oven broiler and everything turned out fine. Added chunks of fresh pineapple to the kabobs. Delicious.

  • meaganteal
    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.

  • meyers1995
    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.

  • mercougar
    Jun 16, 2013

    I thought it needed a little more flavor.

  • jsutherly
    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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