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BEEF KABOBS WITH AVOCADO CREAM

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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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