Apricot Sirloin Kabobs

These Apricot Sirloin Kabobs combine tender sirloin cubes with sweet apricot halves, crisp green pepper, and meaty mushrooms for a balanced, colorful skewer. A simple apricot glaze, made from the canned apricot syrup thickened with cornstarch and brightened with Dijon mustard and basil, brings a sweet-savory finish. This easy kabob recipe is ideal for weeknight grilling or a relaxed backyard cookout.

Ingredients

For 4 servings

• 1 (15 1/4 ounce) can apricot halves
• 1 tablespoon cornstarch
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried basil leaves
• 1 lb sirloin steaks, cut into 1 1/2 inch cubes
• 1 small green bell pepper, cut into 1/2 inch pieces
• 1 medium mushroom, halved
• 4–8 skewers (metal or soaked wooden skewers)

Directions

Follow these steps to assemble and cook the kabobs:

1. Drain the apricot halves, reserving the syrup in a small saucepan.
2. Whisk the cornstarch into the reserved apricot syrup until fully dissolved to avoid lumps.
3. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens into a glaze. Remove from heat and stir in the Dijon mustard and dried basil. Set the glaze aside to cool slightly.
4. Thread the sirloin cubes, apricot halves, green pepper pieces, and mushroom halves alternately onto the skewers. Distribute ingredients evenly so each skewer has a good balance of meat and fruit/vegetables.
5. Brush the assembled kabobs with some of the apricot glaze to coat them lightly before cooking.
6. Grill the kabobs over hot coals or broil in the oven. Cook about 5 minutes per side, or until the steak reaches your desired doneness. Brush occasionally with additional glaze while cooking to build layers of flavor and a glossy finish.
7. Remove the kabobs from the grill or broiler and allow them to rest for a couple of minutes before serving so the juices redistribute.

Serving Suggestions

Serve these apricot-sirloin kabobs over a bed of steamed rice, couscous, or a simple green salad. A side of grilled vegetables or a light potato salad complements the sweet and savory flavors. For a more robust plate, offer warm pita or crusty bread to soak up any remaining glaze.

Tips for Success

• If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill.
• Cut the sirloin into uniform cubes to ensure even cooking. About 1 1/2 inch pieces work well.
• Do not overcrowd the skewers; leave a little space between pieces so heat circulates and everything chars evenly.
• Adjust cooking time based on the thickness of your steak cubes and your preferred level of doneness.
• Reserve a small amount of glaze to serve on the side for extra flavor at the table.

Variations

Customize the recipe by substituting other fruits or vegetables: try peaches or pineapple instead of apricots, or use red or yellow bell pepper for additional color. For a different herb profile, swap basil for thyme or rosemary. You can also use chicken or pork in place of sirloin if you prefer.

Yields and Time

Servings: 4

Preparation time: 20 minutes

Total time: 30 minutes