Sirloin Kebabs and Fayah Avocado Sauce

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1½ tsp Dried Oregano
1 tsp Freshly Ground Black Pepper
½ tsp Kosher Salt or Salt
3 lb Beef Top Sirloin Steak, about 1" thick
1 Medium Ripe Avocado, seeded, peeled and coarsely chopped
½ cup Seedless (english) Cucumber, coarsely chopped
⅓ cup Lightly Packed Fresh Mint Leaves
¼ cup Dairy Sour Cream
2 Tbsp Lime Juice
1 tsp Kosher Salt or Salt
1 tsp Ground Cumin
1 tablespoon Fayah Peppa Sauce Recipe Grilled Peppers &onions optional
Fresh Mint Leaves, optional
DIRECTIONS:
1. In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the 1/2 teaspoon salt; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
2. Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin Fayah Peppa. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.
3. Thread meat on skewers, leaving 1/4 inch between pieces. For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly. (For gas grill, preheat grill. Grill as directed above.) Serve steaks with Avocado Sauce and Grilled Peppers and Onions. Sprinkle fresh mint. Serves 6.
4. Grilled Peppers and Onions: Brush whole peppers and onion slices with oil. Cover and grill directly over hot coals, 8 minutes or until tender, turning occasionally.
HELPFUL TIPS:
Soak bamboo skewers in water for 30 minutes before using.