One of my absolute favorite dinners—it’s delicious anytime!
The marinade for this yummy recipe really adds not only a ton of flavor, but a ton of nutrition as well. It is full of curry powder which contains turmeric, the super powerful anti-inflammatory spice that we have become so familiar with. It’s rich in antioxidants that battle inflammation, prevent Alzheimer’s disease, burn fat, and enhance the immune system. It also helps safeguard against those dangerous chemicals that can come from grilling meat, and exogenous AGE’s that form.
Pile on that yummy cilantro pesto sauce when you serve it! Not only does it taste amazing, but, the health benefits associated with cilantro are pretty extensive. It is also known for its anti-inflammatory compounds and its cholesterol-lowering ability, as well as its ability to remove toxic metals (like mercury and lead) from the body. Cilantro is more than twice as effective as antibiotics against the food-borne salmonella bacteria that cause food poisoning.
Cilantro is a powerful weapon to use in fighting diabetes, along with a low-glycemic diet. In fact, cilantro is so effective at lowering blood sugar, it is known in some places as the “anti-diabetic plant.”
The grass fed beef will give you the full benefit of the plenty of healthy omega 3 and CLA fats in the meat without all the hormones, additives, and antibiotics of conventional meat.
1 bunch of fresh cilantro (2 cups cilantro leaves)
1 small red onion peeled
2 cloves garlic, peeled
1 small green chili pepper trimmed and halved
1 2 inch piece of fresh ginger, peeled
1 ¼ tsp sea salt
4 Tbsp extra virgin olive oil
3 Tbsp fresh lime juice (juice of one lime)
½ tsp curry powder
1-2 lbs grass fed ribeye or sirloin steak, cut into 24 one-inch chunks
1 medium onion, peeled
Naan bread or rice flour (gluten-free) tortillas
1 cup plain or Greek yogurt
Place the cilantro, onion, garlic, chili, ginger, and salt with 3 Tbsp of the extra virgin olive oil in a food processor fitted with a metal blade. Process until a paste is formed. Transfer to a large bowl.
Put 2 Tbsp of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover and set aside. Stir the curry powder into the rest of the paste, add the steak and coat well. Cover and marinate at room temp for about 20 min.
Cut the red onion into wedges, separate the wedges and thread beef and onion onto skewers. Brush a grill pan with the oil. Preheat grill. Grill the kebabs for 8-10 minutes turning the skewers every 2 minutes.
Serve with quinoa, the cilantro sauce, plain yogurt, and a big tossed baby greens salad. Serves 4
You should also know that this recipe is an almost perfect low-glycemic snack for Diabetics, due to it’s blend of fiber, healthy fats, antioxidants, and a reasonably low amount of sugars and carbs that impact blood sugar. Speaking of Diabetes, make sure to read this page next: