Steak and Veggie Kabobs with Creamy Avocado Dipping Sauce
1.5 lbs steak, 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
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
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.
After the meat has finished marinating, place the veggies in a separate large bowl and drizzle oil over. Add salt and toss well.
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.
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.
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!
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