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
Details
Servings 8
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.
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