Serves: 4
Steak & tomato kebabs with avocado sauce
- Prep Time
- 23 min.
- BBQ Temperature
- 180-230 °C
- Method
- Direct
- Prep Time
- 23 min.
- BBQ Temperature
- 180-230 °C
- Method
- Direct
Ingredients
Sauce
- 1 avocado
- 1 portion cucumber (5 cm long)
- 4 tbsp sour cream
- 1 spring onion, sliced
- 4 tbsp chopped fresh dill
- Juice of 1 lime
- Dash of chilli sauce
- Sea salt
Seasoning
- 1 tsp minced garlic
- 1 tsp each of mustard and chilli powder
- ½ tsp each of paprika powder, ground coriander, ground cumin and coarse sea salt
- 1 kg sirloin steak, excess fat removed, cut into 3 cm cubes
- 24 cherry tomatoes
- Oil
Special Equipment
- Skewers
Instructions
- 01 Remove the flesh from the avocado. Peel and roughly dice the cucumber. Blitz the avocado, cucumber, sour cream, spring onions, dill and lime juice into a smooth purée in a blender. Mix in the chilli sauce and salt to taste. Pour the sauce into a bowl, and leave covered in the fridge until ready to serve. Allow to return to room temperature before serving.
- 02 Lay out metal, wood or bamboo skewers. Wood and bamboo skewers must be soaked in water for at least 30 minutes.
- 03 Prepare the barbecue for medium direct heat 180°-230°C.
- 04 Mix the seasoning ingredients in a bowl. Add the steak cubes, and mix them in until evenly covered by the spices. Thread the meat onto the skewers, alternating with the tomatoes. Thinly coat the meat and tomatoes with oil, covering evenly.
- 05 Brush the cooking grate clean. Grill the kebabs over a medium direct heat with the lid closed until the desired level of cooking has been reached, approx. 8 minutes for pink/red (medium-rare). Turn the kebabs occasionally. Remove from the barbecue.
- 06 Serve the kebabs hot with the sauce.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Sauce
- 1 avocado
- 1 portion cucumber (5 cm long)
- 4 tbsp sour cream
- 1 spring onion, sliced
- 4 tbsp chopped fresh dill
- Juice of 1 lime
- Dash of chilli sauce
- Sea salt
Seasoning
- 1 tsp minced garlic
- 1 tsp each of mustard and chilli powder
- ½ tsp each of paprika powder, ground coriander, ground cumin and coarse sea salt
- 1 kg sirloin steak, excess fat removed, cut into 3 cm cubes
- 24 cherry tomatoes
- Oil
Special Equipment
- Skewers
Instructions
- 01 Remove the flesh from the avocado. Peel and roughly dice the cucumber. Blitz the avocado, cucumber, sour cream, spring onions, dill and lime juice into a smooth purée in a blender. Mix in the chilli sauce and salt to taste. Pour the sauce into a bowl, and leave covered in the fridge until ready to serve. Allow to return to room temperature before serving.
- 02 Lay out metal, wood or bamboo skewers. Wood and bamboo skewers must be soaked in water for at least 30 minutes.
- 03 Prepare the barbecue for medium direct heat 180°-230°C.
- 04 Mix the seasoning ingredients in a bowl. Add the steak cubes, and mix them in until evenly covered by the spices. Thread the meat onto the skewers, alternating with the tomatoes. Thinly coat the meat and tomatoes with oil, covering evenly.
- 05 Brush the cooking grate clean. Grill the kebabs over a medium direct heat with the lid closed until the desired level of cooking has been reached, approx. 8 minutes for pink/red (medium-rare). Turn the kebabs occasionally. Remove from the barbecue.
- 06 Serve the kebabs hot with the sauce.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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