Instructions

1. Place the cubes of meat in a large, ziploc bag or a glass bowl. Set aside.
2. In a blender, combine lime juice, coconut oil, orange zest, garlic cloves, basil, cumin, salt and pepper. Blend until smooth.
3. 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.
4. 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.
5. 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.
6. Skewer the meat and veggies, alternating chunks of meat with bell pepper and onion.
7. Grill with the lid down for 8 minutes, turning the skewers every two or three minutes.