Spring Retreat and Sirloin Skewers with Peaches & Peppers

Summer is almost here! And if you live in Texas, some days feel like summer already! We've had no choice but to start preparing for one of our favorite seasons!

This weekend I got a little sun and a whole lotta perspective while at a 24 hour Women's Reflective Retreat at Montserrat on Lake Dallas. It was an overall wonderful experience growing in faith and fellowship with some amazing women!

This was my view of the lake from my chair under a tree where I spent time in silence and reflection.
God's beauty from every direction!

And this was the sun rising over the lake during my morning quiet time.

When I got home Saturday evening, there were dozens of people still laying out by the pool. These wonderful summery days call for recipes that can be cooked and enjoyed inside or out!

These delicious skewers are a great way to jump start your taste buds to crave everything that pairs so well with the warmer months, like the sweet broiled peaches on these tasty kebabs!

There are several ways to cook these delightful skewers: 1. on an outdoor grill, 2. on a grill pan on your stove, or 3. my personal favorite for this time of year (and apartment living), broil them in your oven!

Broiled Sirloin Skewers with Peaches & Peppers
original recipe from www.myrecipes.com
adapted for www.CaringforGodsGifts.com

Serves 4 (2 kebabs each)

1 1/2 tablespoons ground cumin
1 1/2 tablespoons cracked black pepper
3 teaspoons sea salt
2 pounds boneless top sirloin steak, cut into 1 inch pieces
4 peaches, cut into 8 wedges (nectarines also work well)
2 medium red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1 inch) pieces
Cooking Spray

1/2 cup chopped fresh parsley
1/3 cup red wine vinegar
1 teaspoon olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper
4 garlic cloves, minced

1. Soak 12-inch bamboo skewers in about an inch of water for 30-60 minutes to prevent total burning in oven.

2. Preheat oven to Broil.

3. To prepare kebabs, combine first 7 ingredients; toss well. Thread 3-4 steak pieces, 2 peach wedges, 2 onion wedges, 2 bell pepper pieces alternately onto each of 8 skewers. Place kebabs on a foil lined cookie sheet, coated with cooking spray. Broil for 5 minutes, turn over and broil 2 minutes more (or until desired degree of doneness). Place kebabs on a platter, let stand for 5 minutes.

4. To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic) in a medium-sized bowl, stirring with a whisk. Spoon sauce over cooked kebabs.

Cook's Notes: Soaking the skewers in water will help them from totally burning, but they will still get a little blackened, don't be alarmed. The red wine vinegar sauce is amazing, and compliments the flavor of the sirloin so well - don't skip the sauce and make extra if you have to! A great cut of Top Sirloin will take your kebabs to the next level. I buy mine for just $7.99/lb at Central Market, and the steak stays plump and juicy and doesn't dry out.

These skewers are delish! And definitely my best dish of the week! I made them for our Sunday Dinner and then for all of my clients!

What do you like on your skewers? Mushrooms, pineapple, chicken...the options are endless!