*OK, some of this is not 100% Primal (yogurt, hummus) but purists can leave out what they don't want & newbies can make use them while they transition.
This is from the NY Times, a few weeks back. They also suggested serving w/ pita bread but obviously I left that out!
Time: 30 minutes, plus 30 minutesí to 2 hoursí marinating
1/2 cup harissa (sold in specialty stores)
1/3 cup plain whole-milk yogurt, preferably Greek
2 teaspoons kosher salt
1 1/2 pounds beef tri-tip; top sirloin; London broil; flank, skirt or hanger steak, sliced 1/8- inch thick (ask butcher to do this)
1 English cucumber, unpeeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and thinly sliced
4 ounces black oil-cured olives, pitted and roughly chopped
4 mint sprigs, leaves torn
Extra virgin olive oil, for brushing and drizzling
16 ounces prepared hummus
2 lemons, each cut in 4 wedges.
1. In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
2. In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
3. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.
Yield: 4 servings.