Once again while I was searching for new recipes I came across a fun looking kebab from Marks Daily Apple! So far everything I’ve tried from his site has been delicious. These weren’t difficult to make, but it was a little time consuming. You have to marinade the meat, which I did earlier in the day. Then you have to spend time putting the meat and veggies on the skewer. But once you’re done it’s worth it because you don’t have to cut your meal up! Here is a link to Mark’s Daily Apple for the original recipe. For this meal I used about 3lbs of meat…so I did make a little extra marinade.
- 1 pound of beef (try chuck, top sirloin, rib-eye, tri-tip or tenderloin) cut into 1-inch cubes
- 1/4 cup fresh lime juice
- 2 tablespoons coconut oil
- 1 teaspoon grated orange peel (zest)
- 2 garlic cloves, peeled
- 1 handful of basil leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bell peppers, cut into 1-inch pieces
- 1 onion, red or yellow, cut into 1-inch pieces
- Place the cubes of meat in a large, zip lock bag. Set aside.
- In a blender, combine lime juice, coconut oil, orange zest, garlic cloves, basil, cumin, salt and pepper until smooth.
- Pour over the meat. Let sit for 1/2 hour at room temperature or marinate for up to two hours in the refrigerator.
- In a separate bowl toss the bell peppers and onion with either a little bit of the marinade or a drizzle of oil and a sprinkle of salt and pepper.
- While the meat is marinating, heat the grill to high. If you’re using bamboo skewers, soak in water for 1/2 hour so they don’t burn on the grill.
- Skewer the meat and veggies, alternating chunks of meat with bell pepper and onion. Grill with the lid down for 8 minutes, turning the skewers every two minutes.