Beef Kabobs with Finadene Marinade

Author: Mike

Recipe type: BBQ

Before going paleo I did a lot of cooking on the grill and thought that most of the meals were paleo friendly. I was almost there, accidentally, and now with some minor tweaks so some of my favorite recipes, I can keep up my old routines and stay paleo. This is a delicious kabob recipe that you can make for dinner and store away for a quick leftover meal. Brown bag this for lunch. The original recipe came from my Weber's Way to Grill cookbook, but I had to make a soy sauce substitution to coconut aminos. Still tastes amazing with the sub in.

Ingredients

Finadene Sauce

½ cup coconut aminos
¼ cup finely minced white onion
3 tablespoons fresh lemon juice
3 tablespoons water
1 teaspoon minced jalapeno chile
1 beef top sirloin (tenderloin if you have the money) (about 2.5 pounds)
¼ cup extra virgin olive oil
2 lemons sliced thinly

Directions

Mix together all of the sauce ingredients in a medium bowl. Save about ⅓ cup of the sauce mixture in a small bowl to spoon over finished meal.
Cut the steaks into pieces that are about 1-1.5 inches thick. Discard any extra fat you encounter.
Combine the meat and sauce in a resealable plastic bag, seal tightly, and allow it to marinade in the refrigerator for at least 1-2 hours.
Thread the meat onto skewers with a folded slice of lemon between each chuck of meat. This will allow the meat to cook more evenly. Let the skewers of meat stand at room temperature for 20-30 minutes.
Grill the skewers over direct high heat on your preheated and cleaned grill. Keep the lid closed as much as possible while cooking. Kabobs should be medium rare with approx. 4-6 minutes of cooking. Cook longer if you prefer a different doneness.
Serve warm and top with the sauce you saved in the first step.

The sides I made in the above photo included:

Links to some products used:

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