Paleo caveman diet

Paleo caveman diet

Kabobs originate from the Middle East, and are now a delicious dinner option all over the world! These Sizzlin’ Curry Grilled Beef Kabobs are full of flavor and are guaranteed to spice up your dinner. The turmeric and curry add a warm, peppery flavor and a bright yellow tint of color. This delicious marinade could work on other types of skewers as well. Try it with shrimp, chicken, or vegetables!
Serves 4–6

10–12 skewers, soaked in water
4 cloves garlic
1⁄3 cup (720 ml) red wine vinegar
1 teaspoon (5 ml) curry
1 teaspoon (5 ml) paprika
1⁄2 teaspoon (10 ml) turmeric
1⁄4 teaspoon (20 ml) cayenne pepper
1⁄2 cup olive oil
2 pounds (907 g) grass-fed sirloin steak, cut into thick strips
Heavy pinch sea salt and pepper

1. Soak wooden skewers in water for 1 hour before grilling.
2. Place garlic, vinegar, and spices into medium mixing bowl. Gradually incorporate olive oil while blending ingredients with immersion blender until garlic is chopped and well blended.
3. Place steak strips in a large plastic bag and coat with marinade. Refrigerate for at least 1 hour before grilling.
4. Remove steak strips from plastic bag after marinating and slide onto skewers. Preheat grill on medium to medium-high heat and grill kabobs for about 5 minutes per side. Remove from heat, add salt and pepper, and serve.

More Recipes You'll Love

• Lemon Squares
• Roasted jalapeño & garlic raw sauerkraut (probiotic)
• Beef Kebabs

Paleo caveman diet cooking at its most fun: Sizzlin' Curry Grilled Beef Kabobs, thick strips of grass-fed sirloin marinated in garlic, curry, turmeric, and paprika. The marinade turns the steak warm, peppery, and golden, and the grill gives every skewer a smoky char. These kabobs are guaranteed to spice up an ordinary dinner.

Pro Tips

• Soak wooden skewers in water for a full hour before grilling so they don't scorch and drop your steak into the coals.
• Marinate the sirloin strips for at least an hour — the red wine vinegar and curry need time to tenderize and perfume the meat.
• Blend the marinade with an immersion blender so the garlic is fully broken down and the oil emulsifies; it clings to the steak far better that way.
• Cut the sirloin into thick, even strips so every piece finishes at the same moment on the grill.
• The same marinade is brilliant on shrimp, chicken, or chunks of zucchini and pepper — just shorten the grilling time for seafood and vegetables.

Frequently Asked Questions

How long should the kabobs marinate?

At least 1 hour in the fridge, and up to overnight for deeper flavor. The vinegar keeps working on the meat, so don't go past 24 hours or the surface turns mushy.

Can I cook these kabobs without a grill?

Yes — a hot cast-iron grill pan or the broiler both work. Give them about 5 minutes per side, until charred outside and still juicy within.

What cut of beef works best?

Grass-fed sirloin is ideal because it stays tender over fast, high heat. Flank steak or ribeye cut into thick strips are good alternatives — just slice flank against the grain.

What should I serve with these kabobs?

They're great over a pile of charred vegetables or a crisp green salad, and the curry flavors love cauliflower rice. Extra marinade makes a good dipping sauce only if you boil it first.

Recipe Card

Stav Kogan

Paleo caveman diet

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 10–12 skewers, soaked in water
• 4 cloves garlic
• 1 tsp curry
• 1 tsp paprika
• 2 lb grass-fed sirloin steak, cut into thick strips
• Soak wooden skewers in water for 1 hour before grilling.

Method

 

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