Thursday, January 24, 2013

Paleo Mexican Beef Skewers with Cilantro Pesto & Chipotle Cream

Day 10 of Paleo and the recipes of yumminess just keep coming!!  If you haven't made this one from Everday Paleo's Family Cookbook then you must!  OMG... heaven.  I used grassfed NY strip steaks cut into cubes for this but you could use any type of beef.  I recommend that you make the marinade, get the beef soaking in it, and then make the sauces ahead of time so when it is time to do the grilling you'll be all set.  I served this with a tossed green salad and little homemade balsamic vinaigrette.  Enjoy and stay strong...!


  • 2 lbs of grassfed NY strip or sirloin steak cut into 2 inch cubes
  • organic cherry tomatoes
  • small bamboo skewers


  • 6 garlic cloves
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup unsweetened organic cocoa powder
  • 2 tablespoons cumin
  • 2 teaspoons cinnamon
  • 2 chipotle peppers
  • 1 1/2 teaspoons sea salt

  1. Put all marinade ingredients in cuisinart/food processor and mix until smooth.
  2. Marinade will be a thick paste; use spatual to scrape into med sized mixing bowl
  3. Place the beef cubes into the marinade and stir well.
  4. Cover bowl and marinate in refrigerator for at least 30 minutes.
  5. Meanwhile, prepare the chipotle cream and cilantro pesto.
  6. Soak Skewers in water for 30 minutes prior to using.
  7. Assemble the skewers by alternating a beef cube and cherry tomato.
  8. Heat your grill over medium high heat and grill skewers on each side for 3-4 minutes for medium to medium rare.
  9. Drizzle skewers with chipotle cream and pesto and serve with green salad.

Chipotle Cream:

  • 1/4 cup full-fat organic canned coconut (found at Gourmet Gallery or Plaza Extra)
  • 2 tablespoons organic tomato paste (found at Fruit Bowl)
  • 1/8 teaspoon chipotle powder or use the sauce from canned chipotle
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1 garlic clove


  1. Place all ingredients in a cuisinart or blender and mix until blended and smooth.

Cilantro Pesto:

  • 1/2 cup walnuts soaked overnight in water and drained. (you can buy organic nuts from
  • 1-2 garlic cloves
  • 1/2 cup olive oil
  • Juice from 1/2 a lemon
  • 1/2 teaspoon sea salt
  • 1 large bunch cilantro


  1. Place all ingredients in a cuisinart or blender and mix until blended and smooth.
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