Cilantro Lime Beef Satay on the Homodor Tandoori Grill
|Beef sirloin||1 Pound, cut into 1 inch wide pieces (1/4 Inch Thick Slices)|
|Naan/Pita/flatbread||9 Ounce (Enough For 4 Inch Wraps, 1 Package)|
|Tomato||1 , diced|
|Arugula||2 Cup (32 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Chopped cilantro||1⁄4 Cup (4 tbs) (Use Fresh Ones)|
|Lime zest||2 Tablespoon|
|Lime juice||1 Tablespoon (The Juice Of One Medium Sized Lime)|
|Fish sauce||4 Teaspoon|
|Dark brown sugar||1 1⁄2 Teaspoon|
|Canola oil||1 Teaspoon|
|Garlic||3 Clove (15 gm), chopped|
|Low fat sour cream/Greek yogurt||1⁄2 Cup (8 tbs)|
|Minced cilantro||1⁄4 Cup (4 tbs)|
|Lime juice/The juice of one medium sized lime||1 Tablespoon|
Puree all marinade ingredients (soy sauce, cilantro, lime zest, lime juice, fish sauce, oil, sugar and garlic) with a hand mixer or food processor until it forms a paste.
Combine marinade and beef in a non-reactive container and marinate in the refrigerator for 4 hours.
Thread the beef strips onto pre-soaked bamboo skewers.
For the dipping sauce, combine all ingredients (sour cream, cilantro and lime juice) and refrigerate until ready to serve).
Preheat a charcoal grill to medium high heat, about 350-400 degrees.
Grill the skewers for 3 minutes on each side or until char marks form. These are thin slices of meat so they don’t need much time on the grill.
Grill the Naan or Pita bread for 30 second each side to warm them. Serve the skewers placed inside the Naan or flat bread. Remove the skewers and add the cilantro/lime dipping sauce and arugula and diced tomatoes.
Enjoy your Asian inspired “taco”!