- 3 scallions, white and green parts, chopped
- One 2-in (5cm) piece of fresh ginger, peeled and sliced
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 lb (450g) beef sirloin, cut into 1in (2.5cm) cubes
- 16 cherry tomatoes
- Salt and freshly ground black pepper
- 1 ripe avocado, peeled, pitted, and chopped
- 2 oz (55g) cream cheese, softened
- 2 scallions, chopped
- 1 fresh hot green chile, seeded and chopped
- Wood skewers
- For the marinade, purèe the scallions, ginger, lime juice, soy sauce, honey, and oil. Place the beef pieces in a nonreactive bowl and add the marinade. Cover with plastic wrap and refrigerate for 1–2 hours.
- For the avocado cream, process the avocado, cream cheese, scallions, and chile. Season with salt and pepper.
- Preheat the broiler. Thread the beef cubes and cherry tomatoes onto wooden skewers.
- Cook the beef kebabs for about 3 minutes on each side, or until medium-rare. Season with salt and pepper and serve hot, with the avocado cream.