Categories: Grilling
Ingredients
- for kabobs—
- 1.5 lbs sirloin, cut into bite sized chunks
- 2 large red bell peppers, cut into 1″ pieces
- 2 large yellow or orange bell peppers, cut into 1″ pieces
- 1 red onion, cut into 1″ strips
- 2 zucchini or summer squashes, cut into 1/2″ thick coins
- 12 oz cremini mushrooms, whole
- 1 bottle Stubb’s Beef Marinade
- 2 tbsp canola oil
- 1/2 tsp sea salt
- for sauce—
- 1 whole avocado (preferably Hass)
- 1/2 cup Greek yogurt
- 2 tsp lemon juice
- 1/4 tsp cumin
- 1/4 tsp salt (or, to taste)
- 1 tsp minced garlic
- tiny pinch cayenne pepper
- 8-10 wooden skewers, soaked in cold water for 20 minutes
Directions
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Place steak cubes in a large mixing bowl. Pour over beef marinade over, toss, then cover with plastic wrap and refrigerate for 1-3 hours.
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After the meat has finished marinating, place the veggies in a separate large bowl and drizzle oil over. Add salt and toss well.
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Preheat your grill. Place one piece of steak on a soaked skewer followed by a mushroom, a piece of bell pepper, an onion, a zucchini and another piece of meat. Keep at it until your skewer is filled up. Repeat with remaining kabobs.
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Spray your grill with cooking spray. Grill kabobs for about six minutes per side, until meat has cooked through and veggies are tender and a little charred.
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To make the avocado sauce, place all ingredients in a food process or blender (or just use a hand mixer like I did). Season with additional sea salt and cayenne pepper to taste. Serve sauce with kabobs and enjoy!