Tomato And Sirloin Skewers With Avocado Cream

To make the sauce, combine the avocado, cucumber, sour cream, scallions, dill, hot sauce, lime juice and water in a food processor. Process until smooth. Season with salt to taste.

Pour sauce into a small bowl and set aside. This may be made up to 1 day ahead and refrigerated; bring to room temperature before serving.

Cut the beef into 1 1/2 inch pieces. Place in a medium bowl and coat with the Garlic-Spice Rub. Thread 3 tomatoes and 3 or 4 pieces of beef onto each skewer, leaving space between each piece.

Brush the cooking grate with vegetable oil. Grill the kabobs directly over medium heat, turning once, for 7 to 8 minutes total. The skin of the tomatoes should be lightly charred and starting to slip off.

Serve warm with the avocado sauce.

To make the rub, combine minced garlic, dry mustard, kosher salt, chili powder, paprika, ground coriander and ground cumin.