Steak and Tomato Kebobs

Makes 12 skewers - metal or wooden
Most of the heat and spice comes from the well-seasoned meat, while the avocado cream plays a cool supporting role.

Yield:
Makes 12 skewers
Category:
Beef
Cuisine:
American

INGREDIENTS:

  • FOR THE RUB:
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon dry mustard
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • FOR THE SAUCE
  • 1 Haas avocado
  • 3 inch piece of seedless cucumber
  • 1/4 cup sour cream
  • 1/4 cup thinly sliced scallion
  • 1/4 cup fresh dill
  • 4 dashes Tabasco sauce
  • juice of one lime
  • salt
  • FOR THE SKEWERS:
  • 48 cubes of top sirloin (about 2 pounds)
  • 48 cherry tomatoes
  • 24 1/8 inch thick slices of zucchini
  • 24 1/4 inch thick slices of red onion

DIRECTIONS:

  1. To make the dry rub: In a medium bowl, mix together the garlic, mustard, salt, chili powder, paprika, coriander and cumin.
  2. To make the sauce: Cut avocado in half and remove pit. Remove the avocado meat from it skin using a large spoon. Peel the cucumber and roughly dice it. In a food processor, put the avocado, cucumber, sour cream, scallions, dill, Tabasco, lime juice, and 1/4 cup of water. Puree until smooth. season with salt to taste. Pour the sauce into a small bowl, cover and refrigerate until ready to use.
  3. Cut the beef into 1 1/4 inch cubes. Place then in a medium bowl and coat with the dry rub. Thread 4 pieces of beef on each skewer, interleaving it with tomatoes, onion chunks and zucchini slices.
  4. Brush the cooking grate with vegetable oil. Grill the kebabs directly over medium heat. turning once for 8 minutes total. The skin of the tomatoes should be lightly charred. Serve warm with the avocado sauce.

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