Beef Kabobs with Peaches

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  • 3 peaches, peeled, pitted and halved
  • Juice from peaches being peeled and cut
  • 1/2 cup cooking or salad oil
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons instant minced onion
  • 1 teaspoons salt
  • Few grains black pepper
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, crushed
  • 1 1/2 pounds boneless beef sirloin steak, cut in 2 inch squares
  • 12 cooked small whole onions
  • 2 green peppers, cut in 2 inch squares


  1. Mix thoroughly in a shallow dish the peach juice, oil, soy sauce, lemon juice, minced onion, salt, pepper, ginger and garlic.
  2. Add steak pieces and turn until pieces are coated.
  3. Refrigerate at least 2 hours, turning pieces several times.
  4. Remove meat from marinade and drain.
  5. 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.
  6. Arrange kabobs on broiler rack and brush with reserved marinade.
  7. Broil with tops of kabobs about 3 inches from source of heat, 7 to 10 minutes, turning kabobs several times; brush frequently with marinade.
  8. Test for doneness by cutting a slit in meat and noting internal color of meat.
  9. During last 3 minutes of cooking, spear a peach half on the end of each skewer, brush with marinade and finish broiling.
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