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grilled shrimp and beef kabobs on serving plate with avocado tzatziki sauce

Grilled Shrimp & Beef Kebobs with Avocado Tzatziki Sauce

Top sirloin and beautiful gulf shrimp are tossed in a wonderful spice mixture of coriander, cumin, garlic, and other spices to create this flavorful summer showcase. The avocado tzatziki sauce is to die for! To be honest, I thought I had come up with avocado tzatziki sauce on my own, and it would be my culinary contribution to the world and launch my career on Food Network as the next Julia Child. You can imagine my disappoint when I found that that Trader Joe’s had beat me to it. Anyways, this is a fantastic sauce to go with our grilled beef and shrimp, but it’s can be used as an excellent appetizer served with pita chips or crudités. It’s even super on sandwiches!
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Prep Time 1 hr
Cook Time 15 mins
Marinate Time 8 hrs
Total Time 1 hr 15 mins

Ingredients
  

  • 2 pounds Top Sirloin
  • 2 pounds Shrimp peeled and deveined

Rub:

  • 1 T Black Peppercorns
  • 2 T Coriander Seeds
  • 3 T Cumin Seeds
  • 6 cloves Garlic crushed
  • 1 T Chili Powder
  • 1 T Salt
  • 1 tsp Dried Mustard
  • 1 tsp Paprika

Sauce ingredients Below.

    Instructions
     

    • Cut the Top Sirloin into 1½-2 inch pieces. Place them into a medium-sized bowl and set aside.
      sirloin cut into 1/2 inch cubes
    • Rub: In a small dry skillet over low heat, add the black pepper corns, coriander, and cumin seeds. Toast until fragrant. Place in a spice grinder, or mortar and pestle, and grind until fine.
      Skillet pouring spices into a grinder
    • Place the ground spices in a small bowl. Add the garlic, chili powder, salt, mustard, and paprika. Mix until combined.
      ground spices in a bowl
    • Set aside 3T of the spice mixture. Pour the remaining spice mixture over the meat and toss until well coated. Let marinate for at least one hour (but can be marinated and refrigerated up to 8 hours in advance. Just remove from refrigerator an hour before serving)
      spices in a red bowl with sirloin in a metal bowl
    • 30 minutes before grilling, remove the shrimp from the refrigerator and toss with the remaining spice mixture. After 30 minutes, pat the shrimp dry with a paper towel and thread onto skewers.
    • Preheat your BBQ grill.
    • Place the meat on a cutting board and pat dry with paper towels. Then thread onto the skewers, making sure not to overcrowd the meat on the skewers.
      sirloin on skewers being patted dry with a paper towel
    • When the grill is hot, place the meat kebobs on the grill over medium heat for 3-4 minutes a side for medium rare. Remove from heat and place on a platter.
      sirloin kabobs on the grill
    • Place the shrimp on the grill. Grill until pink, about 3-4 minutes a side. Then place on platter.
      shrimp kabobs on the grill
    • Remove the meat and shrimp from the skewer and serve with sauce immediately.
      beef and shrimp kabobs on a serving plate with side of avocado tzatziki
    • SAUCE PREP:

    Ingredients

    • 2 large Ripe Avocado, peeled and pitted
    • 2 tsp Lime Zest
    • 3T Lime Juice
    • ½ cup Greek Yogurt
    • 1 cup Persian or English Cucumber, cut into ½” cubes
    • 1 Shallot, finely chopped
    • 1/2 cup Fresh Dill, finely chopped
    • 4-5 dashes Hot Sauce (to taste)
    • Salt & pepper
    • In the bowl of a food processor, place the avocados and pulse on and off until mixture is smooth. Add juice, yogurt, and pulse until smooth.
      food processor with avocado mixture
    • Add the cucumber, shallot, the lime zest, and dill. Pulse until combined, but still has some texture. If the sauce is a little too thick add ¼-½ cup of water until you reach the desired consistency.
      avocado mixture in food processor with herbs being added
    • Season with salt and pepper. Add a few dashes of hot sauce if desired.
    • Place in a bowl and serve with beef and shrimp kebobs.
      avocado tzatziki sauce in a serving bowl

    Notes

    TIPS & TRICKS
    – I love this rub. I make a double or triple batch and the store it in my fridge to be used for other dishes. It is fantastic on chicken, lamb, or other beef & shrimp recipes.
    – The top sirloin can be marinated for up to 8 hours. You don’t want to go much longer because the salt begins to change the texture of the meat.
    – You can also leave the sirloin whole instead of cutting in to cubes.
    – Some secrets to grilling: Pre heat your grill. Place you meat down on the hot grill and don’t touch it. The meat will release from the hot grill when it is ready to turn. After cooking the meat, always allow it to sit a few moments on a platter to rest before cutting and serving.
    – The shrimp will turn pink as they start to cook. Turn them over and cook for another 3-4 minutes. The time will vary depending how cool your grill is (it will be cooler after cooking the meat compared to if you put the shrimp on first).
    – The shrimp and sauce make a fantastic appetizer.
    – Sauce can be made 2 days in advance.