Tamarind Lime Beef Skewers

Skewered beef cooks in only a few minutes on a grill and is and glazed in a tamarind lime sauce. Served with grilled limes.
20 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:38 g
Carbohydrates:70 g
Protein:48 g
Calculated per serving.

Serves: 2

Serves: 2decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your grill.
  2. If you're using wooden skewers, soak them in water for 20 minutes.
  3. Slice steak into 1/4 inch slices.
  4. Whisk together 4 cloves of the minced garlic, 1/4 C lime juice, and 1/4 C coconut aminos. Place marinade and sliced steak together in a shallow bowl and transfer to the refrigerator for 20 minutes.
  5. Meanwhile start on the sauce. In a small saucepan over medium heat, melt the coconut oil. Add the other one clove of minced garlic and cook until fragrant.
  6. Whisk in ginger, then 1/4 C coconut aminos, tamarind, 2 Tbsp lime juice, and honey. Increase heat to medium-high.
  7. Dissolve tapioca starch in the cold water. When the sauce starts to boil, mix in the starch. Remove from heat, once thickened.
  8. Once the steak has marinated a full 20 minutes, skewer the meat lengthwise. Sprinkle with salt and a very generous amount of black pepper. Set aside half of the sauce for later then brush the other half onto the steak.
  9. Cut up your limes into equal-sized slices. Thicker slices are easier to skewer. Skewer the limes and rub coconut sugar on each side.
  10. Place both the steak and limes on the hot grill and cook 3-5 minutes per side, depending on how done you prefer your steak.
  11. Once the steak is done, brush with more sauce and garnish with sesame seeds. Serve with the grilled lime slices.

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