Steak and Veggie Kabobs with Creamy Avocado Dipping Sauce

for kabobs—

lbs sirloin, cut into bite sized chunks

large red bell peppers, cut into 1″ pieces

large yellow or orange bell peppers, cut into 1″ pieces

red onion, cut into 1″ strips

zucchini or summer squashes, cut into 1/2″ thick coins

cremini mushrooms, whole

bottle Stubb’s Beef Marinade

canola oil

sea salt

for sauce—

whole avocado (preferably Hass)

Greek yogurt

lemon juice

cumin

salt (or, to taste)

minced garlic

tiny pinch cayenne pepper

wooden skewers, soaked in cold water for 20 minutes