Ingredients
2 pounds Top Sirloin
2 pounds Shrimp
Rub:
1T black peppercorns
2T coriander seeds
3T cumin seeds
6 cloves garlic, crushed
1T chili powder
1T salt
1 tsp. dried mustard
1 tsp. paprika
Sauce ingredients Below.
1. Cut the Top Sirloin into 1½-2 inch pieces. Place them into a medium-sized bowl and set aside.
2. Peel, remove tails, and devein the shrimp. Then set into a separate medium bowl and place in refrigerator until ready to use.
3. 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.
4. Place the ground spices in a small bowl. Add the garlic, chili powder, salt, mustard, and paprika. Mix until combined.
5. 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)
6. 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.
7. Preheat your BBQ grill.
8. 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.
9. 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.
10. Place the shrimp on the grill. Grill until pink, about 3-4 minutes a side. Then place on platter.
11. Remove the meat and shrimp from the skewer and serve with sauce immediately.
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
1. 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.
2. 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.
3. Season with salt and pepper. Add a few dashes of hot sauce if desired.
4. Place in a bowl and serve with beef and shrimp kebobs.
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.
