Ginger Beef Kebabs

Are you rushing around like a crazy lady (or gent) madly trying to get your Christmas shopping done and organise a million things at once and wondering – as a side thought – what on earth you’re going to feed everyone for dinner?  Then I have your answer; before you head out on your whirlwind day, throw these ingredients into a bowl and when you come home throw them into a griddle pan for 5 minutes.  It’s an often used phrase of mine, but it’s a good one – great, healthy food doesn’t have to be time consuming!!

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Ginger Beef Kebabs
From 'Get the Glow' by Madeleine Shaw
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Rating: 0
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Courses Main/Lunch
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Courses Main/Lunch
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the ginger, tamari, liquid aminos or soy sauce, honey, 1 garlic clove and melted coconut oil in a bowl, then throw in the beef and leave for at least 2 hours and up to 12 hours in the fridge.
  2. Thread the beef onto some skewers (pre soaked if wooden).
  3. Heat a griddle pan to a medium high heat and cook the kebabs for 5 minutes, rotating every minute so they cook evenly.
  4. Mix the yoghurt with the remaining crushed garlic, olive oil and a grind of salt and pepper.
  5. Serve the dressing on the side, or drizzled over the watercress, rocket and kebabs.
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