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    Tamarind Lime Beef Skewers

    April 27, 2015 By Meagan Fikes 4 Comments

    Tamarind Lime Beef Skewers

    This recipe has been on my list to make for a while and I wish I had made it sooner.  I guess winter was holding me back...that and I just learned how to use our grill.  I know, that sounds insane for somebody who loves cooking as much as I do but the hubby always handled that.  We had the grill 2 years before I found out I couldn't eat gluten anymore.  I never wanted to use the grill anymore because of all the grilled buns, beer brats, and gluten-containing sauces it had been contaminated with.  After that, we only grilled when we had a lot of people over and I would either cook my own food inside or wrap my food in aluminum foil so it couldn't touch the grill directly.  I don't know if any reading this has experienced this but being afraid of food is a horrible, sickening feeling...especially when we're trying to not draw attention to our "special" diets and just enjoy ourselves like everyone else.  Last year, I got really sick of feeling that way and having to take those precautions in my own home.  So I took my grill back.  I spent two days cleaning it until it looked new again and I was certain no burned-on gluten was left (gluten is insanely sticky).  Since then, we've been using the grill only for food that's safe for me and I haven't gotten sick at all.  Which is the way it should be at home.

    Back to the recipe...I love tamarind!  I first picked it up as an impulse buy at the grocery store.  I loved how sticky and sour it was.  It was like a naughty candy that grows in nature.  I never have any uses for it though!  I know it's an ingredient in barbecue sauce and some Chinese dishes but I still don't really have any recipes for it and in foods like barbecue sauce, it's more of a background flavor.  The tamarind in this dish definitely stands out amongst the other ingredients and I think the lime complements the tamarind really well.  I used a tamarind concentrate that you can order off Amazon.  Aside from tamarind, I'm also a little obsessed with limes.  I had never grilled any sort of fruit before and I'm so glad I tried this.  These limes are rubbed with coconut sugar before they are grilled.  After grilling, they have such a unique flavor and become very soft.  I just sliced the rind open with a knife and ate the inside.


     

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    Tamarind Lime Beef Skewers

    Tamarind Lime Beef Skewers

    ★★★★★ 5 from 1 reviews
    • Prep Time: 20 mins
    • Cook Time: 20 mins
    • Total Time: 40 mins
    • Yield: 2 servings 1x
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    Ingredients

    • 1 lb skirt steak
    • 3 small limes
    • 3 Tbsp coconut sugar
    • salt and black pepper
    • sesame seeds to garnish, optional

    Marinade:

    • 4 cloves garlic, minced
    • ¼ C lime juice
    • ¼ C coconut aminos

    Tamarind lime sauce:

    • 1 Tbsp coconut oil
    • 1 clove garlic, minced
    • ½ tsp ground ginger
    • ½ Tbsp tamarind concentrate
    • 2 Tbsp lime juice
    • ¼ C coconut aminos
    • 2 Tbsp honey
    • ½ Tbsp tapioca starch
    • ½ Tbsp cold water

    Instructions

    1. Preheat your grill.
    2. If you're using wooden skewers, soak them in water for 20 minutes.
    3. Slice steak into ¼ inch slices.
    4. Whisk together the marinade ingredients (4 cloves garlic, lime juice, and coconut aminos). Place marinade and sliced steak together in a shallow bowl and transfer to the refrigerator for 20 minutes.
    5. Meanwhile start on the sauce. In a small saucepan over medium heat, melt the coconut oil. Add garlic and cook until fragrant.
    6. Whisk in ginger, then coconut aminos, tamarind, lime juice, and honey. Increase heat to medium-high.
    7. Dissolve tapioca starch in the cold water. When the sauce starts to boil, mix in the starch. Remove from heat, once thickened.
    8. Once the steak has marinated a full 20 minutes, skewer the meat lengthwise. Sprinkle with salt and a very generous amount of black pepper then brush on a coating of the sauce (reserve some sauce for later).
    9. Cut up your limes into equal-sized slices. Thicker slices are easier to skewer. Skewer the limes and rub coconut sugar on each side.
    10. Place both the steak and limes on the hot grill and cook 3-5 minutes per side, depending on how done you prefer your steak.
    11. Once the steak is done, brush with more sauce and garnish with sesame seeds. Serve with the grilled lime slices.
    12. Don't eat the sticks :P

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

     

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    Reader Interactions

    Comments

    1. Darcie

      April 27, 2015 at 8:45 pm

      OMG! Yum!!!! I love grilled food and have no idea how to cook on a grill. You need to make these for me please!! That along with the key lime cheesecake creme brûlée bites!

      Reply
      • Meagan

        April 27, 2015 at 9:47 pm

        sounds like a good plan for a (much needed) girls weekend!!!!

        Reply
    2. JoAnn

      April 28, 2015 at 8:34 pm

      I need you for my personal cook and photographer, great food and great photos.

      ★★★★★

      Reply
      • Meagan

        April 29, 2015 at 3:59 am

        haha thanks! :)

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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