Grilled Sirloin Skewers with Peaches and Peppers

A perfect summer dinner. This recipe is fresh, bright, and bursting with flavor. The vinegar parsley sauce nicely complements and garnishes the rest of the dish. Serve this dish with a green vegetable that is in season and a rice side.

Grilled Sirloin Skewers with Peaches and Peppers
Recipe adapted from Cooking Light
Kebabs:
1 tbs ground cumin
1 tsp cracked black pepper
2 3/4 tsp kosher salt
2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red or green bell peppers, each cut into 8 (1-inch) pieces

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
Parsley sprigs (optional)

Preparation:
Prepare grill.

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. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.