*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 minutes’ to 2 hours’ 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

Sea salt

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.