Caveman Cuisine: Meat On a Stick


Is there anything more primal than skewered meat over a fire?  I didn't think so. 

Marinade Ingredients:

1 1/2 cup light olive oil
3/4 cup wheat-free tamari soy sauce
1/2 cup apple cider vinegar
1/3 cup lemon juice
2 tbsp dry mustard
2 1/2 tsp sea salt
1 tbsp fresh ground black pepper
2 tbsp parsley flakes
2 garlic cloves (smashed)

Marinade Directions:

In a large bowl, combine all ingredients.  Reserve a cup of the marinade for basting.  Add meat to the bowl and cover with plastic wrap.  Leave in the fridge to marinate overnight.

Garlic Aioli Ingredients:
(There will be enough for leftovers, so simply seal in a container and refridgerate)

2 large egg yolks
3 tbsp lemon juice
1/4 tsp sea salt
pinch of white pepper
1 cup flax-seed oil
1 clove garlic (pressed through ricer or finely diced)

Aioli Directions:

Simply whisk together the egg yolks, lemon juice, garlic, sea salt, and pepper until smooth.  Slowly drizzle in the oil while whisking until the desired consistency is reached.


Kebab Ingredients:
1 lb pork or beef cut into cubes (marinated)
White onion (cut into chunks)
Chopped spinach (organic fresh or frozen)
Tomato (chopped)
Avocado (sliced)
1-2 tsp. light olive oil
Wooden skewers (soaked in water)

Kebab Directions:

Alternately skewer chunks of meat and onion (~3 chunks of meat per stick).  Grill over high heat, turning occasionally for 6-8 minutes, basting with the reserved marinade.

In a grill-safe sautee pan (or iron skillet), sautee spinach in olive oil.

Serve Kebabs over sauteed spinach, drizzle with aioli, and garnish with fresh avocado and tomato slices. 

Yield: Approx 4-5 kebabs

FED is a community supported effort and you can help by making your Amazon.com purchases of Paleo/Primal books, Vibram Five Fingers, grass-fed meat, and other items through the official LIVECAVEMAN! store.  There is no extra cost to you and you'll be doing your part to keep this blog free and full of recipes, fun foods, information, pictures, and much much more!
Share on Google Plus

About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
    Blogger Comment
    Facebook Comment

3 comments:

  1. Absolutely delicious, and incredibly easy. My fiance' and I made these together with his children. we had fun and no mess! :) Thank you for all the creative, healthy recipes!

    ReplyDelete
  2. Is there something missing from the Garlic Aioli recipe? I don't see any garlic listed!

    ReplyDelete
  3. Lol! Good call Michele! I must have spaced while typing it up the other day :)

    ReplyDelete