Basil Lime Beef Kabobs
Fresh Basil and Lime really zest up the flavor of these Beef Kabobs.
I have a lot of Basil growing outdoors and here in Minnesota our growing season is coming to an end. I have been creating a lot of recipes in which I can add my fresh Basil. Certainly don’t want it to go to waste! Last year I tried drying my left over Basil from the season. It just isn’t the same. There is nothing better than fresh herbs.
Basil is so good for you it is full of vitamin K, vitamin A and magnesium. It actually is a member of the mint family. Basil in fact looks very similar to mint. Here is a picture of what I have growing on my deck right now.
While at the market, the organic Limes were so fresh and green it gave me the idea to pair them with my fresh Basil. So here is the recipe that I came up with. For this recipe we will be grilling the Kabobs and serving them with a Cucumber Basil Dipping Sauce.
BASIL LIME BEEF KABOBS
- 3 Pounds Sirloin Tip Steak, thin cut
- 4-5 Garlic Cloves, peeled and rough chop
- 1 Cup Olive Oil
- 2 Handfuls of Basil Leaves (about 2 cups)
- Freshly Ground Black Pepper
- Juice and Zest from 6-7 Limes
- 2-3 Tablespoons Sriracha
- 1 Cup Sour Cream
- 1 Cucumber
1. First we need to marinate our Beef for 6-8 hours. So lets make the Marinade. In your blender add the Garlic, Olive Oil, half of the Basil Leaves, a few good turns from your Pepper grinder and the Juice and Zest from 4-5 of the Limes. If your Limes are small use 5 otherwise 4 should do the trick. Blend all together at high speed. Set aside.
2. Slice the Beef into 1 inch wide long strips. Place the Beef into a re-sealable plastic bag. Pour the reserved marinade over the Beef in the plastic bag. Seal it tightly and place the bag in a dish, just in case the bag leaks, and refrigerate it for 6-8 hours. Every once in a while go ahead and turn the bag to ensure all the Beef is getting in the marinade.
3. We are going to use 10 inch skewers. If you are using wooden skewers, you want to soak them in water for a few hours prior to grilling. Go ahead and do that now.
4. After the Beef has finished marinating, remove it from the bag and begin to thread it on the skewers. Place the Kabobs on a tray or baking dish and set aside while you get your grill started.
5. Turn your gas grill on high heat.
6. While you are waiting for the grill to heat up, lets make the Dipping Sauce for our Beef Kabobs. Peel the Cucumber and remove the seeds. A melon baller works great to do this.
7. Cut the Cucumber into chunks and throw them in your blender. Add the Sour Cream, Sriracha, the remaining Basil Leaves, and the Juice and Zest from the last 2 Limes. Blend on High until all the ingredients are combined. Put the Dipping Sauce in a serving dish and refrigerate until the Kabobs come off the grill.
8. Back to the grill. Place the Kabobs on a piping hot grill. Watch them like a hawk! They will literally grill up in about 2 minutes so just 1 minute per side will do the trick.
9. Remove the Kabobs from the grill and transfer to a serving tray and don’t forget about the Dipping Sauce! The cool Cucumber Basil flavor of the Dipping Sauce goes perfectly with the Beef Kabobs. Let your guests drizzle a little right over the Kabobs.
Recipe by: Hot Dish Homemaker