Lime and Basil Beef Kebabs

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Updated on September 3, 2015

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.