Prep: 30 min.

Marinate: 30 min.

Grill: 10 min.

Serves 6


  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. granulated garlic
  • 1 tbsp. granulated onion
  • 1-½ tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1-½ tsp. salt
  • 3 lb. Better Beef™ halal beef top sirloin steak, about 1-inch thick
  • 1 medium ripe avocado, seeded, peeled and coarsely chopped
  • ½ cup seedless (English) cucumber, coarsely chopped
  • ⅓ cup lightly packed fresh mint leaves
  • ¼ cup dairy sour cream
  • 2 tbsp. lime juice
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • grilled peppers & onions (optional)
  • fresh mint leaves (optional)

Step 1

In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the 1/2 teaspoon salt; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.

Step 2

Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.

Step 3

Soak bamboo skewers in water for 30 minutes before using. Put meat on skewers, leaving 1/4 inch between pieces. Place skewers on rack directly over heat, turning occasionally to brown evenly.

Step 4

For Grilled Peppers and Onions: Brush whole peppers and onion slices with oil. Cover and grill directly over heat, 8 minutes or until tender, turning occasionally.

Step 5

Serve with Avocado Sauce and Grilled Peppers and Onions. Sprinkle fresh mint.