Monday, August 16, 2010

Peach Kebobs

I love cooking with my sisters. Things just get done quickly, and they read my mind. It was very helpful to have The Poet to skewer the meat and veg onto the skewers. Turns out everyone stabs themselves just a little. So best to have everyone join in the fun!

Here is a condensed version of the recipe to serve 4 (two skewers each)

4 Sirloin Steaks - chopped into 1 1/2 inch chunks
4 Red Peppers - chopped into 1 1/2 inch chunks remove seeds and rind
4 Peaches - chopped into 8 segments
2 Sweet Onions - Chopped into 8 segments
1 Bunch of Italian Parsley
1 Lemon
Olive Oil
Salt (kosher)
Pepper (fresh ground black)
Crushed Red Pepper
8 Wooden Skewers *Soak for 20 minutes in water first

Chop all ingredients and place on a tray.
Skewer the meat and vegetables alternating (meat, pepper, peach, onion)
Drizzle olive Oil and season liberally with Salt and Pepper

*It is always best to let meat come to room temperature before grilling to help cook evenly. Also it's best to keep all chunks relatively the same size so cooking time remains the same for each skewer.

Preheat Grill on High for 5 minutes. Grill 5 minutes each side until meat is cooked to at least 130 degrees when measured with a meat thermometer *or when cut into is medium rare (slight pink red center)

Chop the Parsley and mix with the juice of one lemon and stir in 1 Tablespoon Sugar.

Pour vinagrette over the skewers.

Serve with roasted potatoes, couscous, tabouli or a nice greek orzo salad.

No comments:

Post a Comment