Steak and Veggie Kabobs with Creamy Avocado Dipping Sauce

Summary: 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?

Ingredients: 

for kabobs—

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

for sauce—

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

For directions please visit: EatLiveRun