"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Steak and Tomato Kabobs Recipe

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This recipe for Steak and Tomato Kabobs, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Sunday, January 6, 2008


For the rub:

1 tsp. minced garlic
1 tsp. dry mustard
2 tsp. kosher salt
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin

For the Sauce:
1 Haas avocado
2-inch piece seedless cucumber
1/4 cup sour cream
1/4 cup thinly sliced scallions
1/4 cup chopped fresh dill
3 or 4 dashes Tabasco sauce
Juice of 1 lime
Kosher salt

2 lbs. top sirloin
18-24 cherry tomatoes
Vegetable oil for brushing cooking grate

8 metal skewers (or wooden skewers soaked in water for 30 minutes)


In a medium bowl, mix together the garlic, mustard, salt, chili powder, paprika, coriander, and cumin.

Pit and peel the avocado and place in a food processor or blender. Peel the cucumber and cut into 1-inch dice. Add to the processor or blender with the sour cream, scallions, dill, salt, Tabasco, lime juice, and 1/4 cup water. Puree till smooth. Season with salt to taste. Pour the sauce into a small bowl, cover, and refrigerate until ready to use. (This may be made up to 1 day ahead.) Bring to room temperature before serving.

Cut the beef into 1 1/2 -inch pieces. Place them in a medium, bowl and coat with the rub. Thread 3 tomatoes and 3 or 4 pieces of beef onto the skewer, separating the pieces of beef with tomatoes.

Brush the cooking grate with vegetable oil. Grill the kabobs directly over medium heat, turning once, for 7 to 8 minutes total. The skin of the tomatoes should be lightly charred and starting to slip off. Serve warm with the avocado sauce.

Number Of Servings:
Number Of Servings:
6 to 8 skewers




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