Prep time: 15 minutes | Cook time: 8 minutes | Serves: 4

Ingredients :

2 pounds top sirloin, about 1¼ inches thick, cut into 1¼-inch cubes
24 cherry tomatoes
Vegetable oil
Sauce
1 Hass avocado
2-inch piece of English cucumber, peeled and chopped
¼ cup sour cream
¼ cup sliced scallions
¼ cup chopped dill
Juice of 1 lime
About ⅛ teaspoon hot-pepper sauce
Salt
Rub
1 teaspoon minced garlic
1 teaspoon mustard powder
1 teaspoon pure chili powder
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt

Directions :

1. If you choose the bamboo skewers, soak them in water for at least 30 minutes in advance.
2. Add the avocado, cucumber, sour cream, scallions, dill, and lime juice to a food processor, and process them until smooth, add the hot pepper sauce, adjusting the amount to your taste, and then season with salt, stir them well.
3. Pour the sauce into a suitable bowl, cover the bowl, and refrigerate the sauce. Bring to the sauce to room temperature before serving.
4. Prepare the Traeger grill for direct cooking over medium heat (350 degrees F/ 175 degrees C to 450 degrees F/ 230 degrees C).
5. Mix all the spice rub ingredients in a separate bowl, then evenly coat the meat cubes with the rub.
6. Thread the meat onto the wooden skewers, alternating them with the tomatoes. Brush the skewers with oil.
7. Arrange the prepared skewers on the clean grill grate, and close the lid; grill the skewers for 8 minutes (medium rare), turning occasionally. Remove them from the hot grill after cooking. 8. Serve the kabobs warm with the sauce.
Per Serving: Calories 414; Total fat 20.8g; Sodium 156mg; Total Carbs 4.5g; Fiber 0.4g; Sugars 1.6g; Protein 49.8g