Steak & Veggie Kabobs with Creamy Avocado Dipping Sauce

This recipe was developed for Stubb’s Legendary Bar-B-Q by Jenna Weber of Eat, Live, Run. 
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  • 2 pound 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 ounce cremini mushrooms, whole
  • 1 bottle Stubb's Beef Marinade
  • 2 tablespoon canola oil
  • 1/2 teaspoon sea salt
  • 1 whole avocado
  • 1/2 cup Greek yogurt
  • 2 teaspoon lemon juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt (or, to taste)
  • 1 teaspoon 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.

Nutrition information (per Serving)