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July 07, 2012

Lime and Basil Beef Kebabs

By Worker Bee
64 Comments

The marinade for Lime and Basil Beef Kebabs is so deliciously aromatic that it’s tempting to take a sip before you pour it over the beef. Fresh lime juice, orange zest and basil are blended together with garlic, cumin and coconut oil for a zesty flavor combination that intensifies over an open flame. The lime and cumin dominate in the end, with hints of the basil and orange sneaking in.

Add chunks of bell peppers and onion to the skewers and you’ll have a balanced meal cooking together on one stick. The beef will be charred on the outside and medium-rare in the middle, and the veggies will be seared by the heat but still crisp and fresh.

There are many cuts of beef that work well for kebabs, depending on how much you want to spend. Ask your butcher which cuts they recommend and also keep in mind that the marinade will help tenderize the meat if you buy a less-expensive cut. While this lime and basil marinade is perfect for beef, there’s no reason it wouldn’t be equally good over lamb or pork.

Servings: 3 to 4

Ingredients:

  • 1 pound of beef (try chuck, top sirloin, rib-eye, tri-tip or tenderloin) cut into 1-inch cubes
  • 1/4 cup fresh lime juice
  • 2 tablespoons coconut oil
  • 1 teaspoon grated orange peel (zest)
  • 2 garlic cloves, peeled
  • 1 handful of basil leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 bell peppers, cut into 1-inch pieces
  • 1 onion, red or yellow, cut into 1-inch pieces

Instructions:

Place the cubes of meat in a large, sealable plastic bag or a glass bowl. Set aside.

In a blender, combine lime juice, coconut oil, orange zest, garlic cloves, basil, cumin, salt and pepper until smooth.

Pour over the meat. Let sit for 1/2 hour at room temperature or marinate for up to two hours in the refrigerator.

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.

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.

Skewer the meat and veggies, alternating chunks of meat with bell pepper and onion. Grill with the lid down for 8 minutes, turning the skewers every two minutes.


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64 Comments on "Lime and Basil Beef Kebabs"

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Chance Bunger
Chance Bunger
4 years 2 months ago

Just in time to pull this up before heading to the grocery store … added to the list!

Zac
Zac
4 years 2 months ago

I literally just got back from the grocery store ;(

Graham
4 years 2 months ago

My wife was in the car and took a picture of the list and was like “GET THESE!” we’re having it tonight and will let you all know how hard we NOM.

Graham
Graham
4 years 2 months ago

I anticipate coconut oil problems if marinating in the fridge (solidifying), but looks tasty–maybe coconut milk…

Joshua
Joshua
4 years 2 months ago

Don’t marinate in the fridge unless you don’t need it until the next day. Just leave it on the counter. Unless your kitchen is filthy, AND you smear it with raw chicken you found in a ditch, AND you happen to be extremely unlucky, it won’t develop deathly funk in the two hours it would take to completely marinate.

Jenny
Jenny
4 years 26 days ago

Yes, I put mine in the fridge and it did solidify but it did liquify when I let it sit on the counter for a few minutes. Very tasty when it was all said and done.

Anne
4 years 2 months ago

Great! Basil and bell peppers were in this week’s veggie box so I have all these ingredients to hand which means I won’t have to risk drowning to get to the shops. Here in the SW of England we’ve had 1 month’s average rainfall in 24 hours – and it’s still raining!

Max Ungar
4 years 2 months ago

I love getting my “veggie box” every week! Sometimes, you have to be creative with how you use some of the veggies though. Sounds like your getting hit pretty hard over the pond! Stay Dry!

Sebastian
Sebastian
4 years 2 months ago

Recipe looks good, lime juice over steak tastes great!

Will try the recipe as soon as I have a grill that I can use indoor. Anyone here has suggestions which brands are good (in Europe)?

Joshua
Joshua
4 years 2 months ago

Hard to beat the beauty of the meat and veg skewer, but you might think about putting the veg on one and the meat on the other. You aren’t going to eat it off the stick anyway, (right?)and that way you can take the veg off when they are done instead of burning them while the meat cooks. Can’t wait to do this recipe.

Patrick
Patrick
4 years 2 months ago

Sounds wonderful. I’ve found beef heart makes really excellent kebabs. I’ll be trying this marinade soon!

Merel
Merel
4 years 2 months ago

Really?! I wanted to buy heart as it was inexpensive and healthy (and just because the wrapper said ‘pet food’, but it was to expire that day. I was afraid I wouldn’t have enough time to come up with something. I know it’s either rare or tenderize for hours. So happy you posted this. Definitively going to eat that pet good, lol!

Sandy
Sandy
4 years 2 months ago

So glad you said that, that’s exactly why I was reading the comments! Ive been reading TGIPaleo this week and she’s talking about offal. I may not to be too scared to try beef heart in this recipe!

Graham
4 years 2 months ago

Nom Nom!

Running On Empty
Running On Empty
4 years 2 months ago

I have some Lime Basil plant in my herb garden, I think I will try this recipe with that! It’s basil that smells and tastes like it has a hint of fresh lime.

mammab
mammab
4 years 2 months ago

I used lemon basil and it was great!

Max Ungar
4 years 2 months ago

What do you think the best cut of beef would be to use for this recipe? (I know Mark mentioned a few in the post, but which is the best of the best?)

Kate
Kate
4 years 2 months ago

Top sirloin is the best of the best for kebabs

Graham
4 years 2 months ago

We used top sirloin filets and it was perfect! We cut the pieces a hair bigger than normal kebab pieces to make sure we kept them nice and rare!

It was wildly delicious.

Heather
Heather
4 years 2 months ago

Rump, I reckon. Not too expensive and is forgiving, should the marinade not tenderize as hoped.
Cheers, its a bit cold to be grilling outside at the moment, but I will print this off for later. Tonite I am slow roasting (6 hours) ossobucco with fennel and verjuice will heat the house nicely 🙂

Deanna
4 years 2 months ago

The marinade sounds awesome! Gonna have to wait a little before I make this one, though… Got a lot of leftovers to get through!

Jess
Jess
4 years 2 months ago

This looks delicious, but I won’t be grilling any time soon. I wonder if the recipe will work for stir-fry. The meat might have to be cut a bit smaller, but I don’t see why it wouldn’t work.

SPD
SPD
4 years 2 months ago

I was having a similar thought, or perhaps trying my oven’s broiler. My grill-fu is not as strong as it should be.

Michael Griffith
Michael Griffith
4 years 2 months ago

Just made these, great marinade. I skipped the blender, crushed the garlic with a fork, and used dry basil. Marinated at room temp while the grill heated up. I also added quartered beets in lieu of the 2nd bell pepper. This plus a salad of red onion, cucumber, beet tops, spring mix. Very satisfying meal!

Sarah
Sarah
4 years 2 months ago

Looks yummy. Is there nutritional info for this recipe?

Susie
Susie
4 years 2 months ago

Okay.. .we are eating it as I speak and it is FABULOUS! Added on some mushrooms and shrimp..so I doubled the marinade so everything steeped in all these delicious flavors. Totally a keeper recipe.

Graham
4 years 2 months ago

Oh yeah – this would be awesome with shrimp. I’ll add some next time!

Graham
4 years 2 months ago

Holy Cow! This blew me away! We figured it was about $17 and fed me, my wife, and my 3 kids (toddlers) plenty of food.

This one is DEFINITELY going in the repertoire!

Susie
Susie
4 years 2 months ago

Had everything but the beef in the fridge…so it was very inexpensive!

trackback
4 years 2 months ago
Robert
Robert
4 years 2 months ago

I like coming to this for the recipes alone (w/ the paleo being a bonus!)- I can’t tell you how many times I made the Hungarian goulash recipe in the colder months-

this recipe looks awesome . . going to be happening tonight

Barbara
4 years 2 months ago

These look delicious! I was wondering what to do with all the basil we have growing right now.

rachael
rachael
4 years 2 months ago

I made this, and got compliments from my guests, no leftovers either

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[…] lime and basil beef kebab with […]

Martin Adler
4 years 2 months ago

superb recipe… Thanks for the complements….. Nice article and superb pictures…

Danielle
Danielle
4 years 2 months ago

Made these for dinner last night. WOW!! The grocery store was out of fresh basil so I had to settle for freeze-dried instead but they still turned out AWESOME. What a great meal to get me started back on the Primal Wagon 🙂

Stormi
Stormi
4 years 2 months ago

Just have to say we finally tried this tonight and its pretty awesome!

trackback

[…] Here’s a recipe for this week: it’s cool enough to go outside for more than 6 minutes at a time.  That means you can, and should, grill.  Did you know that grilling one meal a week can take 30 seconds off your Fran time?  Well, that’s because it can’t, but grilling is still awesome.  Try these lime and basil beef kebabs! […]

jacsuza
jacsuza
4 years 2 months ago

Just finished these — made the veggies and beef (beef short ribs)on separate skewers as suggested above. NOM, NOM, NOM! Definitely a keeper!

DarcieG
DarcieG
4 years 2 months ago

As I went to preheat the grill, I noticed it was out of gas, so I tried them on a rack under the broiler. I used grass-fed sirloin, and it was actually fairly tough. I wonder if marinating it longer would help. Good flavor, though!

Peace Karen
Peace Karen
4 years 2 months ago

Had everything on hand but the orange. Picked up oranges tonight and made it as a stir-fry instead of kabobs. Used grass-fed beef tenderloin and added a jalapeño pepper to the marinade. OMG, so fabulous!!! Can’t wait to make it again!

Chris
Chris
4 years 2 months ago

I just started PB a week ago and loving it. I’ve got a couple camping trips with friends who love their weenie roasts. I’m going to surprise them by cooking this on a weenie roaster over the campfire this summer.

Leslie Thomas
Leslie Thomas
4 years 2 months ago

These were delicious! I’m going to try the marinade on chicken and pork, too!

trackback

[…] rocked this one these two weeks.  I tried several new smaller things, like a new marinade, and learning how to poach eggs (surprisingly easy, and not as smelly as frying).  I also made two […]

Chris
Chris
4 years 2 months ago

I made these over a campfire last night using a hot dog roaster as my skewer (i recommed the double pronged ones where the prongs face backwards, less food falls off).

They turned out great. I’d recommend using latex gloves when skewering the meat in case you are concerned about raw meat contamination.

My friends were a little jealous as they were having their hot dogs. Took about the same amount of time to cook as the dogs too!

Karen B.
Karen B.
4 years 2 months ago

Had these for dinner last night and oh wow…. yum!! Also grilled mushrooms and zucchini to have with it, just to bump up the veg a bit. Sooooo making this again!

trackback
4 years 2 months ago

[…] marinated some sirloin overnight following this recipe. Jay helped me skewer the meat with some bell pepper, onion and fresh peach! I wanted to use local, […]

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[…] – Thomas Huxley —- Want To Live Longer? Stand Up!   Froning is Champion   Lime and Basil Beef Kebabs […]

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[…] article: water, water, everywhere! recipe: lime and basil beef kebabs […]

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4 years 1 month ago

[…] Lime and Basil Beef Kabobs Salad Whatever fruit we have on […]

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[…] Lime and Basil Beef Kebabs (Mark’s Daily Apple) […]

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[…] on your way and eat a strong healthy meal as a price for your efforts (if you have no inspiration: Lime and Basil Kebab) Share this:TwitterFacebookLike this:LikeBe the first to like this. Tags: Balance, light impact, […]

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[…] the amazing Mark at Mark’s Daily Apple) Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted on […]

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[…] Lime and Basil Beef Kebabs: Marks’ Daily Apple […]

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[…] done it’s worth it because you don’t have to cut your meal up! Here is a link to Mark’s Daily Apple for the original recipe. For this meal I used about 3lbs of meat…so I did make a little extra […]

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3 years 6 months ago

[…] and 1/2 a banana, with black coffee.  Try to keep your jealousy at bay.  Lunch was leftover Lime and Basil Beef Kebabs, which we had last night along with green beans, and mangoes that we tried to eat sneakily before […]

AWESOME TOSS EM
AWESOME TOSS EM
3 years 6 months ago

Just a simple before and after and our experience with them. Pretty delicious, although I’m not sure coconut oil was the right oil to use. Oh, and I used Lime zest instead of orange.

http://theduchessofdomestic.blogspot.com/2013/03/lime-and-basil-beef-kebabs.html

MissB
MissB
3 years 3 months ago

Made these with both chuck steak and chicken breasts… and I have to say that the chicken was the winner! While we all loved the steak, the chicken really made the marinade just POP and it was like a flavor party in our mouths! SO saving this recipe and it’s going into the rotation for our summer BBQ’s for sure. Sadly, there were no leftovers… I could really go for some more today! 😀

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[…] Lime and Basil Beef Kebabs from Mark’s Daily Apple ~ We’ve enjoyed these on the grill a few times this summer. Flavorful, vibrant marinade. We add zucchini from the garden to the skewers. Great meal. […]

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2 years 5 months ago
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[…] Meat – Forget the traditional burgers and hot dogs. Spice things up with some Beyond Easy Pulled Pork or Kabobs. You can get super creative with kabobs, or make them really simple. All you need is meat, veggies and some skewers. Here are some ideas for those who want to get a little fancier. Kabob Party; Lime and Basil Beef Kabobs. […]

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2 years 4 months ago

[…] For the beef, however, I adapted a recipe from one of my favorites: Mark Sisson. I did change his lime and basil beef kebab recipe slightly, opting to omit the orange peel and just add a bit more […]

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[…] rocked this one these two weeks.  I tried several new smaller things, like a new marinade, and learning how to poach eggs (surprisingly easy, and not as smelly as frying).  I also made two […]

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