BEEF KABOBS WITH AVOCADO CREAM

By á-2052

Ingredients

• FOR THE RUB:
• 1 tsp MINCED GARLIC
• 1 tsp DRY MUSTARD
• 2 tsp KOSHER SALT
• 1 tsp CHILI POWDER
• 1/2 tsp PAPRIKA
• 1/2 tsp GROUND CORIANDER
• 1/2 tsp GROUND CUMIN
• FOR THE SAUCE:
• 1 AVOCADO
• 2 INCH PIECE SEEDLESS CUCUMBER
• 1/4 C SOUR CREAM
• 1/4 C THINLY SLICED SCALLIONS
• 1/4 C CHOPPED FRESH DILL
• 3 OR 4 DASHES TABASCO SAUCE
• JUICE OF 1 LIME
• KOSHER SALT
• 2 POUNDS TOP SIRLOIN
• 18 TO 24 CHERRY TOMATOES
• VEGETABLE OIL FOR BRUSHING COOKING GRATE

Preparation

Step 1

TO MAKE THE DRY RUB:
IN A MED BOWL, MIX TOGETHER GARLIC, MUSTARD, SALT, CHILI POWDER, PAPRIKA, CORIANDER AND CUMIN.

TO MAKE THE SAUCE:
PIT AND PEEL THE AVOCADO AND PLACE IN FOOD PROCESSOR. PEEL THE CUCUMBER AND CUT INTO 1-INCH DICE. ADD TO THE PROCESSOR OR BLENDER WITH THE SOUR CREAM, SCALLIONS, DILL, AND SALT TO TASTE. POUR THE SAUCE INTO A SMALL BOWL, COVER AND REFRIGERATE UNTIL READY TO USE. (THIS MAY BE MADE UP TO 1 DAY AHEAD). BRING TO ROOM TEMPERATURE BEFORE SERVING.

CUT THE BEEF INTO 1 1/2 INCH PIECES. PLACE IN MED BOWL AND COAT WITH DRY RUB. THREAD 3 TOMATOES AND 3 OR 4 PIECES OF BEEF ONTO EACH SKEWER, SEPARATING PIECES OF BEEF WITH TOMATOES.

BRUSH COOKING GRATE WITH OIL. GRILL KABOBS DIRECTLY ON GRATE OVER MED HEAT. TURN ONCE, FOR 7 TO 8 MINUTES TOTAL. THE SKIN ON THE TOMATOES SHOULD BE LIGHTLY CHARRED AND STARTING TO SLIP OFF.

SERVE WITH AVOCADO SAUCE.