Beef Kabobs With Peaches Recipe
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Ingredients
6 canned peach halves
1/2 cup syrup drained from peaches
1/2 cup cooking or salad oil
1/4 cup soy sauce
2 tablespoons lemon juice
2 tablespoons instant minced onion
1 teaspoon salt
Few grains black pepper
1/2 teaspoon ground ginger
1 clove garlic, crushed
1 1/2 lbs. boneless beef sirloin steak, cut in 2 in. squares
12 cooked small whole onions
2 green peppers, cut in 2 in. squares
Directions
Mix thoroughly in a shallow dish the peach syrup, oil, soy sauce, lemon juice, minced onion, salt, pepper, ginger, and garlic.
Add steak pieces and turn until pieces are coated.
Refrigerate at least 2 hours, turning pieces several times.
Remove meat from marinade and drain.
Thread meat pieces on 8-inch skewers alternately with onions and green pepper squares; put kabob pieces close together for rare meat, separate them slightly for well-done meat.
Arrange kabobs on broiler rack and brush with reserved marinade.
Broil with tops of kabobs about 3 inches from source of heat, 7 to 10 minutes, turning kabobs several times; brush frequently with marinade.
Test for doneness by cutting a slit in meat and noting internal color of meat.
During last 3 minutes of cooking, spear a peach half on the end of each skewer, brush with marinade and finish broiling.
Add steak pieces and turn until pieces are coated.
Refrigerate at least 2 hours, turning pieces several times.
Remove meat from marinade and drain.
Thread meat pieces on 8-inch skewers alternately with onions and green pepper squares; put kabob pieces close together for rare meat, separate them slightly for well-done meat.
Arrange kabobs on broiler rack and brush with reserved marinade.
Broil with tops of kabobs about 3 inches from source of heat, 7 to 10 minutes, turning kabobs several times; brush frequently with marinade.
Test for doneness by cutting a slit in meat and noting internal color of meat.
During last 3 minutes of cooking, spear a peach half on the end of each skewer, brush with marinade and finish broiling.
