Steak & tomato kebabs with avocado sauce

SERVES 4

SAUCE

1 avocado

5cm piece of cucumber, peeled

and roughly chopped

4 tbsp sour cream

1 spring onion, sliced

4 tbsp fresh dill, chopped

Juice of 1 lime

About 1 / tsp hot chilli sauce 8 Sea salt

RUB

1 tsp garlic, finely chopped

1 tsp mustard powder

1 tsp hot chilli powder 1 / tsp paprika 2

1 / tsp ground coriander 2

1 / tsp ground cumin 2

1 / tsp sea salt 2

1kg beef porterhouse, about

3cm thick, trimmed of excess fat, cut into 3cm cubes

24 cherry tomatoes

Vegetable oil

1 In a food processor or blender, combine the avocado, cucumber, sour cream, spring onion, dill and lime juice, processing until smooth. Stir in the hot chilli sauce, adjusting the amount to your taste, then season with salt. Pour the sauce into a bowl, cover and refrigerate. Bring to room temperature before serving.

2 Have metal or bamboo skewers ready. If using bamboo, soak them in water for at least 30 minutes to prevent burning.

3 Prepare the barbecue for direct cooking over a medium heat – 180-230°C.

4 In a small bowl, combine all the rub ingredients and mix well. Season the meat cubes with the rub, coating them evenly. Thread the meat cubes onto skewers, alternating them with the tomatoes. Lightly brush the skewers with oil.

5 Brush the cooking grills clean. Barbecue the kebabs over a direct medium heat, with the lid closed, until the meat is cooked to your desired doneness (about 8 minutes for medium rare), turning occasionally. Remove from the barbecue.

6 Serve the kebabs warm with the sauce.