Sunday, May 11, 2014

Lime & Basil Beef Kebabs


I'd like to personally thank Mark Sisson for making my Mother's Day delicious. As much as I wish the man himself had prepared our family's cookout, his delicious lime and basil beef kebabs made for an easy and memorable meal.

I made the marinade, and the caveman grilled them up. I also served some pesto chicken and tomato kebabs, along with a mint and watermelon salad. Everyone's favorite, though, was definitely this beef!

I replaced the orange zest with lime because I didn't have any orange and really wanted to amp up the zip of the fresh lime flavor. The cumin really plays off the lime and basil here; the kebabs were tasty enough that my future mother-in-law requested the recipe.


Lime & Basil Beef Kebabs
adapted from Mark Sisson

1 pound sirloin, cut into 1-in. cubes
1/4 cup fresh lime juice (about 4 limes)
1 tsp. lime zest
2 tbs. melted coconut oil
2 garlic cloves, peeled
1 handful of basil leaves
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
2 bell peppers, cut into 1-in. pieces
1 onion, red or yellow, cut into 1-in. pieces

Place the meat in a zip-top bag.

Puree lime juice, zest, coconut oil, garlic cloves, basil, cumin and salt and pepper in a blender or food processor. Run until smooth. Pour over beef and seal bag.

Refrigerate for 2 hours.

Meanwhile, place peppers and onions in a separate bag or bowl. Drizzle with olive oil and sprinkle with salt and pepper.

When ready to cook, thread beef and vegetables onto a metal skewer and grill until meat is thoroughly cooked.

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