Tamarind Lime Beef Skewers

Tamarind Lime Beef Skewers

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2 servings 1x


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


  • 4 cloves garlic, minced
  • 1/4 C lime juice
  • 1/4 C coconut aminos

Tamarind lime sauce:

  • 1 Tbsp coconut oil
  • 1 clove garlic, minced
  • 1/2 tsp ground ginger
  • 1/2 Tbsp tamarind concentrate
  • 2 Tbsp lime juice
  • 1/4 C coconut aminos
  • 2 Tbsp honey
  • 1/2 Tbsp tapioca starch
  • 1/2 Tbsp cold water


  1. Preheat your grill.
  2. If you're using wooden skewers, soak them in water for 20 minutes.
  3. Slice steak into 1/4 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