I found this recipe on Mark's Daily Apple web site - here is the link. His picture looks a little nicer than mine as i sorta forgot to check them on the bbq while they were cooking :) still delicious!
Servings: 3 to 4
· 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
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.