Prep: 30 min.
Marinate: 30 min.
Grill: 10 min.
Serves 6
Ingredients
- 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.
