Hope you guys had a great weekend! My weekend was filled with good friends, sunshine (hottest weekend of year so far!), and lots of good food. Vegan black bean soup with spicy pineapple relish? Ashley’s grilled steaks with goat cheese and ancho-chile salsa? Chocolate fondue? Yes, please! If you follow me on Instagram, you know that unintentional matching outfits also happened. But that’s pretty normal.
I realize I’m a little late with this recipe. I mean, steak kabobs? Would have been perfect for Father’s Day….I KNOW.
I’m giving it to you now though—so light up those grills and get back out there! You don’t want to miss this.
Kabobs are such an easy, healthy summer dinner. And this Stubb’s beef marinade is perfect! Just pour it over your meat, marinate for an hour or so, and then alternate chunks of it with summer veggies. Then, grab your flip-flops, sunglasses and a cold glass of wine and sister, you are SET.
Or you could just make the male friend in your life do this part while you paint your toes in the sun. No judgements here.
To go with these yummy kabobs, I threw together an easy Greek yogurt and avocado dipping sauce. Oh man, was it good! I grilled these up for friends on Friday and they were literally eating the sauce with a spoon. Or maybe that was just me. We’ll never know.
This sauce is thick, creamy from all the avocado and yogurt, and slightly on the spicy side. I have a feeling it would go with way more than just steak kabobs! I’m sure raw vegetables dipped in this would also be fab. But why dip vegetables when you have BEEF to dip?
Heh heh heh.
Steak and Veggie Kabobs with Creamy Avocado Dipping Sauce
1.5 lbs sirloin, 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!
~2.5 hours (includes time to let steak marinate)