Steak Kabob with Peppers and Peaches

 
Prep Time: 10 minutes
Total Time: 20 minutes
Cook Time: 10 minutes

Ingredients

• 1/2 teaspoon garlic, chopped
• 1/4 teaspoon ginger, ground
• 1/4 teaspoon basil, dried
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon extra virgin olive oil
• 6 ounces beef tenderloin, raw, cut into 1-inch pieces
• 1 peach, fresh, large
• 1/2 red onion, medium
• 1/2 red bell pepper, medium

Preparation

• Mince garlic; combine with 1/4 teaspoon of the ginger, basil, cumin, salt and black pepper.
• Toss olive oil with beef. Add to spice mixture and toss to coat evenly.
• Wash peach and cut into 4 wedges. Cut red onion quarter into 2 wedges. Cut red bell pepper half into 1-inch pieces, removing core and membrane.
• Thread steak pieces, peach wedges, onion wedges, and bell pepper pieces alternately onto a 12-inch metal skewer.
• Place the skewer on the grill rack and grill, turning occasionally, for 3 to 4 minutes per side for medium rare, or to desired doneness.