With a simple (but incredibly flavorful!) marinade and just 10 minutes on the grill, these Chipotle Steak and Peach Kabobs will become your new favorite summer meal! They’re perfect for a low-key dinner at home or for outdoor entertaining with friends.
I’m pretty sure we should start paying our grill overtime. Since we haven’t been going out to eat this summer, we’ve been grilling SO much more. I’ve come to the conclusion that almost every food is better when cooked on the grill, if only because there’s something so wonderful about cooking outdoors on a nice warm evening.
I’m excited to be working with Shaw’s Supermarket for this post and admit that I spent way too much time in the store dreaming up all the dinners I wanted to make on the grill. They have the highest quality steaks, ground beef, pork ribs, chicken, fruits and vegetables available in New England.
I shopped at Shaw’s Supermarket in my local area, but you can also find quality grilling and produce items at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Star Market, and Tom Thumb.
Check out this selection of meat… Almost all are great options for the grill! What would you pick? (note: this is a trick question… You can buy everything you want and freeze much of it to last you all summer!).
Shaw’s also has a huge selection of grilling supplies, including charcoal, wood chips, and propane… Because there’s nothing worse than prepping your food and then heading out to your grill only to discover you don’t have what you need to start it (I’m sure we’ve all been there at some point in our lives).
For added convenience, Shaw’s also offers Grocery Delivery and DriveUp & Go™ options.
I spent a long time browsing the various cuts of beef in Shaw’s meat department and ultimately decided to purchase tri-tip sirloin.
What is Tri-Tip Steak?
Tri-tip is an underrated cut of beef with great marbling that’s still pretty lean and perfect for grilling. It’s the triangular cut from the bottom sirloin subprimal cut. It first gained popularity in California and is sometimes known as Santa Maria steak or Newport steak. It’s also sometimes referred to as triangle steak.
Because of it’s great marbling, “grill-ability,” and tenderness, I’d be surprised if tri-tip steak didn’t start picking up popularity everywhere.
Chipotle Steak and Peach Kabobs Recipe
I decided I wanted to make kabobs with my steak and after browsing all the fresh seasonal produce at Shaw’s, I also purchased peaches and red onion and whipped up a slightly spicy chipotle marinade.
I sliced the steak into 1″ cubes (cut against the grain!).
And let it marinade for about 3 hours. My marinade consisted of chopped chipotle peppers, adobo sauce, lime juice, garlic, and olive oil.
And then I threaded the steak on skewers, along with peach slices and chunks of red onion.
And grilled the kabobs over medium-high heat until the sirloin was cooked to medium-rare.
When it comes to grilling, I have to admit that I have always mostly left it to my husband. I’ll prep the kabobs or whatever we’re having, but then have him do the cooking.
But this summer, I’ve been really getting into it and grilled these kabobs from start to finish myself.
Success! Dinner doesn’t get much more simple than these chipotle steak kabobs… But it also doesn’t get much more delicious!
That’s another one of my favorite parts about grilling… It just seems to simplify things so much. Grab some high-quality meat and some seasonal produce from Shaw’s, throw it on the grill, and dinner is ready.
I also grilled some corn on the cob to serve with the kabobs. I literally just shucked the corn and threw the cobs on the grill. Chris asked me several times what I did to it and what I put on it. I kept saying, “nothing! It just got deliciously charred on the grill” and he couldn’t believe it.
And one of the reasons I love kabobs so much? They make the perfect weeknight dinner for a super low-key evening at home. But they are also perfect for serving when entertaining.
We aren’t having any large gatherings this summer, but I did make these chipotle steak kabobs when my sister and her family were visiting and I’m sure I’ll make them several more times this summer for outdoor gatherings.
They really are the kabobs of my dreams. The tri-tip sirloin is wonderfully tender and flavorful and they have the perfect kick to them. A little bit spicy from the chipotle, but certainly not too spicy.
And if you haven’t had the opportunity to try grilled peaches before, you need to do so immediately! The peaches from Shaw’s were absolutely incredible when eaten normally, but when grilled, they somehow got even sweeter and juicier. The caramelization from the grill takes them to a whole new level of summer deliciousness.
Something tells me I’ll be spending quite a bit more time at Shaw’s this summer, browsing their meat selection and seasonal produce. And firing up the grill 9,830 more times before cold weather sets in. Even then… there’s no rule saying you can’t grill all fall and winter long!
Have you been grilling a lot this summer? What’s your favorite kabob combination?
Be sure to check out your local Shaw’s Supermarket for their awesome selection of meats and fresh produce and then fire up the grill!
Chipotle Steak and Peach Kabobs
- 1/3 cup olive oil, plus more for brushing
- 2 Tbsp chopped chipotle peppers (canned with adobo sauce)
- 2 Tbsp adobo sauce
- 1 1/2 Tbsp freshly squeezed lime juice
- 1 Tbsp minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 lbs sirloin (I like tri-tip), cut into 1" cubes
- 3 peaches, sliced
- 1 large red onion, cut into chunks
- 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.