Makes 6 to 8 skewers
For the rub:
1 teaspoon minced dry garlic
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
For the sauce:
1 Haas avocado
2-inch piece seedless cucumber
1/2 cup sour cream
1/2 cup thinly sliced scallions
1/4 cup chopped fresh dill
3 or 4 dashes Tabasco sauce
Juice of 1 lime
Kosher salt
2 pounds top sirloin
vegetable oil for brushing cooking grate
8 bamboo skewers soaked in water for 30-minutes
Directions:
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, Tabasco, lime juice, and 1/4 cup water. Puree until 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 dry rub. Thread 5 to 6 pieces of beef onto each skewer.
Brush the cooking grate with vegetable oil. Grill the kababs directly over medium heat, turning once, for 7 to 8 minutes total. Serve warm with avocado sauce.
