Top Sirloin Kebabs with Avocado Sauce
ACTIVE: 30 minutes TOTAL: 1 hour 10 minutes
A creamy avocado mixture makes a great dipping sauce for the seasoned sirloin kebabs
in this main-dish recipe.
3 tablespoons extra-virgin olive oil
1 tablespoon granulated garlic
1 tablespoon granulated onion
11/2 teaspoons dried oregano
1 teaspoon ground pepper
11/2 teaspoons kosher salt or salt, divided
3 pounds beef top sirloin steak, about 1 inch thick, trimmed
1 medium ripe avocado, coarsely chopped
1/2 cup seedless (English) cucumber, coarsely chopped
1/3 cup lightly packed fresh mint leaves, plus more for garnish
1/4 cup sour cream
2 tablespoons lime juice
1 tablespoon water
1 teaspoon ground cumin
1. Combine oil, granulated garlic and onion, oregano, pepper and 1/2 teaspoon salt in a
large bowl; set aside. Cut meat into 1-inch cubes. Add the meat to the oil mixture; toss to
coat evenly. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a food processor, combine avocado, cucumber, mint, sour cream, lime
juice, water, the remaining 1 teaspoon salt and cumin. Cover and process until nearly
smooth, stopping to scrape sides as necessary. Transfer to a serving bowl.
3. Thread the meat onto skewers, leaving 1/4 inch between pieces. For a charcoal grill,
place the kebabs on rack directly over medium coals. Cover and grill 10 to 12 minutes
for medium-rare (145°F), turning to brown evenly. (For a gas grill, preheat grill. Grill as
directed above.) Serve the kebabs with the avocado sauce. Sprinkle with fresh mint, if
Calories 353, Fat 19g (sat 5g, mono 11g), Cholesterol 73mg, Carbs 6g, Total sugars 1g,
Protein 38g, Fiber 2g, Sodium 569mg, Potassium 675mg.
TIP: Soak bamboo skewers in water for 30 minutes before using.