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. I 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.

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 I grilled  Kabobs and served them with a Cucumber Basil Dipping Sauce.

BASIL LIME BEEF KABOBS

Marinade Ingredients:

• 3 Pounds Sirloin Tip Steak, thin cut
• 4-5 Garlic Cloves, peeled and rough chop
• 1 Cup Olive Oil
• 1 Handful of Basil Leaves (about 1 cup)
• Freshly Ground Black Pepper
• Juice and Zest from 4-5 Limes

Dipping Sauce Ingredients:

• 1 Cup Sour Cream
• 1 Cucumber
• 1 Handful Basil Leaves (about 1 cup)
• Juice and Zest from 2-3 Limes
• 3 Tablespoons Sriracha

Directions:

1. First make the marinade for the Beef, it needs to marinate for 6-8 hours. In a blender add the Garlic, Olive Oil, 1 Cup Basil Leaves, and a few good turns from your Pepper mill. Add 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 resealable plastic bag. Pour the 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 2 hours, turn the bag to ensure all the Beef is coated in the marinade.

3. Use 10 inch wooden skewers for the Beef. You need to soak them in water for a few hours prior to adding the Beef on to the skewers. 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.

5. Turn your gas grill on high heat.

6. While you are waiting for the grill to heat up, make the Dipping Sauce for the Beef Kabobs. Peel the Cucumber and remove the seeds. A melon baller works great to do this.

7. Cut the Cucumber into chunks and put them in your blender. Add the Sour Cream, Sriracha, 1 Cup Basil Leaves, and the Juice and Zest from 2 Limes or 3 Limes if your Limes are small. Blend on High until all the ingredients are combined. Put the Dipping Sauce in a serving dish. Cover 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 4 minutes, so grill them just 2 minutes per side. All grill temps are different so just keep a close eye on the skewers! You want them to be medium rare.

9. Remove the Kabobs from the grill. Let them stand 2 minutes, then transfer them to a serving tray with 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 their Kabobs.

Recipe by: Hot Dish Homemaker