Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
February 08, 2014

Coconut Amino Beef Skewers with Crispy Kale

By Worker Bee

Beef SkewersYou’ll taste a bold blend of ginger, garlic, lemongrass and the sweet/salty flavor of coconut aminos in every bite of these intensely flavored and aromatic strips of beef. Served with crispy coconut-sesame kale on the side, this is perfect party finger food and pretty great as a main course, too.

If you haven’t cooked with coconut aminos before, think of it as a soy-free, gluten-free replacement for soy sauce and tamari. Made from aged coconut sap and sea salt, the flavor is both sweet and salty. It doesn’t taste like soy sauce, but has the same mysterious umami quality that adds an interesting dimension of flavor. It’s great with beef and also works well as a marinade for fish.

The addictive crispy kale served on the side is an especially tasty version of the ubiquitous kale chip. A blend of coconut and sesame oils, plus a generous hit of salt, turns kale into a snack that’s better than a bag of chips. If you’re looking for a side dish instead of a snack, try roasting the leaves a little less, so they’re still slightly tender with a only a little bit of crunch.

Servings: 4

Time in the Kitchen: 30 minutes, plus 2 hours to marinate



Beef Skewer Marinade

  • 2 pounds (900 g) beef top sirloin steak or flank steak, sliced thin across grain into strips about 1/8 to 1/4-inch thick (3mm to 6mm)
  • 1 tablespoon grated or finely chopped ginger (15 ml)
  • 3 garlic cloves, finely chopped
  • 1/4 cup coconut aminos (60 ml)
  • 1 tablespoon fish sauce (15 ml)
  • 2 tablespoons coconut oil (30 ml)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon ground turmeric (a generous pinch)
  • 1 tablespoon minced lemongrass (15 ml)

Crispy Coconut-Sesame Kale

  • 2 bunches lacinato kale leaves (torn off the stems), roughly chopped
  • 3 tablespoons melted coconut oil (45 ml)
  • 2 teaspoons toasted sesame oil (5 ml)
  • Salt to taste


In a large bowl whisk together the ginger, garlic, coconut aminos, fish sauce, coconut oil, coriander, turmeric and lemongrass.

Mix the beef into the marinade so it’s completely coated. Cover the bowl and marinate in the refrigerator for 2 hours.

Marinating Beef

(If using wood skewers, soak them in water for 30 minutes.)

Preheat a grill for high heat and lightly oil the grate.

Thread 2 to 3 pieces of the marinated meat onto each skewer.

Grill the skewers for 2 to 3 minutes then flip them over. Grill the second side for about 3 minutes then flip the meat once more. Keep the meat on the grill for another minute or so until the meat is lightly browned and a slightly crispy around the edges.

Grilling Skewers

To make the coconut-sesame kale, preheat the oven to 350 ºF (176 ºC).

In a large bowl mix together the coconut oil and sesame oil.

Add the kale leaves and toss really well, using your hands to rub the oils into the leaves until evenly covered. Sprinkle lightly with salt.

Raw Kale

Spread the kale out in a single layer on one or two large baking sheets. Roast 15 minutes, stirring once. If the kale is not crispy enough for you, roast it a few minutes more but make sure it doesn’t burn.

Immediately after coming out of the oven, toss the kale leaves with more salt to taste.

Beef Skewers

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

13 Comments on "Coconut Amino Beef Skewers with Crispy Kale"


Sort by:   newest | oldest
Emma and Carla
3 years 6 months ago

We love (LOVE) coconut aminos! We have also discovered coconut BBQ sauce, perfect for quick and easy stir fry meals.

These beef skewers might be on the menu tonight! YUM.

3 years 6 months ago

I love this product -I have been using it to make a yummy fried rice dish!…..super easy to make any leftovers…bacon, roast chicken & shallot is my fav one

3 years 6 months ago

I don’t have a grill. Any suggestions for making this in the oven or stovetop?

3 years 6 months ago

Hi Alison,

I make stuff like this on the stove-top all the time with a grill pan (looks exactly like the photo above, but in a pan size). You can find them at most stores with a good range of kitchen cookware. I have a gas stove top and with this type of pan it works pretty well as a substitute for a full grill or BBQ.

Hope this helps 🙂

3 years 6 months ago

Take the meat on water-soaked bamboo skewers and arrange them hanging on the edges of a lined bake pan (things will drip) just a little smaller in one dimension than the length of the skewers. It usually takes 15-20 min at preheated oven to 350F.
This depends on what kind of meat and chunk size.
Then you can broil for 1-2 min on low, about 3-4 inches from the heat source (optional).

3 years 6 months ago

The irony–the same week we get a post about the dangers of grilling, we get a recipe with grilling.

But I guess the marinade is the key here.

3 years 6 months ago

Thanks for the brief chuckle, Ben.

3 years 6 months ago

I think the point might be that yeah, we should be aware, but not live in fear. Mark never said don’t grill!

3 years 6 months ago

I like coconut aminos more than soy sauce. The flavor is mellow and not so aggressively salty.

3 years 6 months ago

I use coconut aminos for my beef jerky. Great stuff!

3 years 6 months ago

Yum, I’m looking forward to trying that kale recipe! Thanks, Mark 🙂

Gary Deagle
3 years 6 months ago

Trying these tomorrow. I love coconut amino, I even take them out to use at sushi restaurants.

3 years 6 months ago

My o my! Who knew that kale could taste so good? It melted in my mouth! I am hooked