spicy sirloin kabobs

spicy sirloin kabobs

prep time: 15 minutes
cook time: 12 minutes
ready in: 27 minutes

makes: 6 servings, 1 kabob each


  • 1½ lb. boneless sirloin steak, trimmed, cut into 1½- to 2-inch cubes
  • 1 teaspoon cumin seeds
  • 2 Tablespoons olive oil
  • 1 jalapeño, seeded and finely chopped*
  • 1 garlic clove, minced
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons chopped fresh cilantro (optional)
  • 1 large yellow squash, cut into 12 pieces
  • 1/2 large red bell pepper, seeded, cut into 12 pieces
  • 6 (10- to 12-inch) skewers†

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F). Place steak in a large bowl; set aside.
  2. Place cumin seeds in a small skillet. Cook over medium heat 1 minute or just until fragrant, stirring or shaking skillet occasionally. Add oil, jalapeño and garlic; cook and stir 30 seconds. Remove from heat. Stir in lime juice, cilantro (if desired), and salt to taste. Pour over steak cubes; toss to coat.
  3. Alternately thread steak, squash and bell pepper onto skewers. Season with salt and pepper to taste.
  4. Grill, covered, 10 minutes or to desired doneness, turning occasionally. Transfer to a platter, and serve.
  5. *Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.
  6. †If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.
  7. *If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

per serving: 210 calories, 10g fat, 2g saturated fat, 55mg cholesterol, 55mg sodium, 3g carbohydrate, 1g fiber, 2g sugars, 26g protein