Grilled Sirloin Skewers with Peaches and Peppers

Ingredients

• 0.5 cup parsley fresh chopped
• 3  garlic cloves minced
• 1.5 tablespoons ground cumin 
• 0.3 teaspoon kosher salt 
• 2.8 teaspoons kosher salt 
• 1 teaspoon olive oil 
• 4  peaches cut into 8 wedges
• 0.3 teaspoon pepper black
• 1.5 tablespoons pepper black
• 2 large red bell peppers red cut into 8 (1-inch) pieces
• 2 small red onions red cut into 8 wedges
• 0.3 cup red wine vinegar red
• 2 pounds rump steak boneless cut into 48 (1-inch) pieces

Equipment

• whisk
• grill
• aluminum foil
• skewers

Directions

1. Prepare grill.
2. 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.
3. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally.
4. Place kebabs on a platter; cover loosely with foil.
5. Let stand 5 minutes.
6. To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs.
7. Garnish with parsley sprigs, if desired.