Sweet peaches, beef combine for seasonal skewers

Most of the summer peaches at my house don’t last long enough to become part of a recipe.

Just in case, here’s a seasonal take on kebabs that includes peaches from Cooking Light.

Grilled Sirloin Kebabs with Peaches and Peppers

From “Cooking Light Through the Seasons,” (Oxmoor House, 2010).

For the kebabs:

1 1/2 tablespoons ground cumin

1 1/2 tablespoons cracked black pepper

2 3/4 teaspoons kosher salt

2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces

4 peaches, each cut into 8 wedges

2 red onions, each cut into 8 wedges

2 large red bell peppers, each cut into 16 (1-inch) pieces

Cooking spray

For the sauce:

1/2 cup chopped fresh parsley

1/4 cup red wine vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

3 garlic cloves, minced

Prepare grill.

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 platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine parsley and remaining ingredients, stirring with a whisk. Spoon over kebabs.

Yield: 8 servings (2 kebabs each)