Ingredients
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1 1/2 lb boneless sirloin steak, trimmed, cut into 1 1/2- to 2-inch cubes
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1 tsp cumin seeds
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2 tbsp olive oil
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1 jalapeño, seeded and finely chopped *
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1 clove garlic, minced
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2 tbsp fresh lime juice
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2 tbsp chopped fresh cilantro (optional)
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1 large yellow squash, cut into 12 pieces
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1/2 large red bell pepper, seeded, cut into 12 pieces
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6 (10-12-inch) skewers **
Steps
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.
Tips
*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.
**If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.
Comments
If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.