Chipotle Steak and Peach Kabobs

Ingredients

• ⅓ cup olive oil, plus more for brushing
• 2 Tbsp chopped chipotle peppers (canned with adobo sauce)
• 2 Tbsp adobo sauce
• 1 ½ Tbsp freshly squeezed lime juice
• 1 Tbsp minced garlic
• ¼ tsp salt
• ¼ tsp pepper
• 1 ½ lbs sirloin (I like tri-tip), cut into 1″ cubes
• 3 peaches, sliced
• 1 large red onion, cut into chunks

Instructions

• In a small bowl, stir together olive oil, chipotle peppers, adobo sauce, lime juice, minced garlic, and salt, and pepper.
• Place steak in a large ziplock bag and pour marinade over it. Let air out of bag before sealing and massaging marinade into steak a bit. Place in fridge for 3-6 hours.
• Thread marinated meat onto skewers, alternating with peach wedges and pieces of red onion (If you’re using wooden skewers, be sure to soak them in water for a bit before threading). Lightly brush peaches and onion with olive oil.
• Heat grill to medium-high and lightly brush grates with olive oil. Place skewers on grill and cook for about 8-10 minutes, turning often, until steak is cooked to your liking (I like medium rare, which should register at 130-135 on a meat thermometer). Let rest for a few minutes before serving.