I was very surprised at how great these tasted. A very different taste for beef. Definitely made me want to make them again. They’re also perfect for parties or get-togethers. I don’t know if you like to party, or just to “get together” so I thought I would list both options. They definitely work for either.
November 30, 2018
Persons
6
Ingredients
- 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
Instructions
- Place the cubes of meat in a large, ziploc bag or a glass bowl. Set aside.
- In a blender, combine lime juice, coconut oil, orange zest, garlic cloves, basil, cumin, salt and pepper. Blend 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. You don’t want to do much longer than this because of the lime.
- 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 – you’ll need about 6 skewers.
- 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 or three minutes.
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