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.
Thread the beef onto some skewers (pre soaked if wooden).
Heat a griddle pan to a medium high heat and cook the kebabs for 5 minutes, rotating every minute so they cook evenly.
Mix the yoghurt with the remaining crushed garlic, olive oil and a grind of salt and pepper.
Serve the dressing on the side, or drizzled over the watercress, rocket and kebabs.