These tamarind lime beef skewers are a bold, grill-ready dish that balances tangy, sour, and lightly sweet flavors. Tender slices of beef are marinated, grilled quickly over high heat, and finished with a glossy tamarind lime sauce, then served with caramelized grilled lime slices for a unique and memorable meal.
Why You’ll Love This Recipe
This recipe is fast, flavorful, and perfect for warm-weather cooking. The marinade infuses the beef with bright citrus and savory depth, while the tamarind sauce adds a bold, slightly sour kick that stands out from typical grilled skewers. It’s naturally gluten-free, uses simple ingredients, and cooks in just minutes, making it ideal for weeknights or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the skewers
1 lb skirt steak, trimmed
3 small limes
3 tablespoons coconut sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sesame seeds, optional
For the marinade
4 cloves garlic, minced
1/4 cup fresh lime juice
1/4 cup coconut aminos
For the tamarind lime sauce
1 tablespoon coconut oil
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 tablespoon tamarind concentrate
2 tablespoons fresh lime juice
1/4 cup coconut aminos
2 tablespoons honey
1/2 tablespoon tapioca starch
1/2 tablespoon cold water
Directions
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Slice the skirt steak against the grain into 1/4-inch thick strips.
In a bowl, whisk together the minced garlic, lime juice, and coconut aminos. Add the sliced steak, toss to coat evenly, cover, and refrigerate for 20 minutes.
While the steak marinates, prepare the sauce. In a small saucepan over medium heat, melt the coconut oil. Add the minced garlic and cook until fragrant, about 30 seconds.
Whisk in the ground ginger, coconut aminos, tamarind concentrate, lime juice, and honey. Increase the heat to medium-high.
In a small bowl, dissolve the tapioca starch in the cold water. Once the sauce begins to boil, whisk in the starch mixture and cook until thickened. Remove from heat and set aside.
Thread the marinated steak lengthwise onto skewers. Sprinkle evenly with salt and black pepper, then brush generously with some of the prepared sauce, reserving the rest for serving.
Slice the limes into thick, even rounds. Thread onto skewers and rub both sides with coconut sugar.
Place the beef and lime skewers on the hot grill. Cook for 3 to 5 minutes per side, depending on desired doneness.
Remove from the grill, brush the beef with additional sauce, and garnish with sesame seeds if using. Serve hot with the grilled lime slices.
Servings and timing
Servings: 4
Prep time: 25 minutes
Marinating time: 20 minutes
Cook time: 8 to 10 minutes
Total time: approximately 45 minutes
Variations
You can substitute flank steak or sirloin if skirt steak is unavailable. For extra heat, add a pinch of chili flakes to the sauce. The beef can also be cooked on a grill pan or cast-iron skillet if an outdoor grill is not available. Pineapple slices can replace the limes for a sweeter grilled fruit option.
Storage/Reheating
Store leftover beef skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a low oven until warmed through. Avoid microwaving for too long, as it can make the beef tough.
FAQs
Can I make this recipe ahead of time?
Yes, the steak can be marinated up to 12 hours in advance and the sauce can be prepared a day ahead and refrigerated.
What does tamarind taste like?
Tamarind has a tangy, sour flavor with subtle sweetness that adds depth and brightness to sauces.
Can I use bottled lime juice?
Fresh lime juice is recommended for the best flavor, but bottled juice can be used in a pinch.
Is this recipe spicy?
No, it is not spicy, but you can easily add heat with chili flakes or fresh chili.
Can I cook these skewers indoors?
Yes, a grill pan or heavy skillet works well if grilling outdoors is not possible.
What can I serve with these skewers?
They pair well with rice, quinoa, grilled vegetables, or a fresh green salad.
Can I freeze the cooked beef?
Yes, cooked beef can be frozen for up to 2 months, though the texture is best when enjoyed fresh.
What if I can’t find tamarind concentrate?
You can use tamarind paste, adjusting the amount slightly to taste.
Are the grilled limes edible?
Yes, the inside becomes soft and flavorful after grilling and can be eaten directly.
Can I double the sauce?
Absolutely, the sauce is great for drizzling over rice or vegetables, so making extra is a good idea.
Conclusion
Tamarind lime beef skewers are a vibrant and satisfying dish that brings bold flavors to the grill in minimal time. With tender beef, a tangy sauce, and caramelized grilled limes, this recipe delivers something a little different while remaining easy and approachable. It’s a great way to elevate your grilling routine with fresh, exciting flavors.
Tamarind Lime Beef Skewers are tender, juicy strips of marinated beef grilled and glazed with a tangy, slightly sweet tamarind lime sauce. Paired with caramelized grilled lime slices, this quick and bold-flavored dish is perfect for warm-weather grilling or weeknight dinners.
Ingredients
1 lb skirt steak, trimmed
3 small limes
3 tablespoons coconut sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sesame seeds, optional
For the marinade:
4 cloves garlic, minced
1/4 cup fresh lime juice
1/4 cup coconut aminos
For the tamarind lime sauce:
1 tablespoon coconut oil
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 tablespoon tamarind concentrate
2 tablespoons fresh lime juice
1/4 cup coconut aminos
2 tablespoons honey
1/2 tablespoon tapioca starch
1/2 tablespoon cold water
Instructions
Preheat the grill to medium-high. Soak wooden skewers in water for 20 minutes if using.
Slice skirt steak against the grain into 1/4-inch thick strips.
Whisk together garlic, lime juice, and coconut aminos in a bowl. Add steak and marinate for 20 minutes in the refrigerator.
Meanwhile, make the sauce: In a small saucepan, heat coconut oil over medium heat. Add garlic and cook until fragrant (30 seconds).
Whisk in ground ginger, coconut aminos, tamarind concentrate, lime juice, and honey. Bring to a boil.
Mix tapioca starch with cold water, then whisk into sauce. Cook until thickened. Remove from heat.
Thread marinated beef onto skewers. Season with salt and pepper, then brush with some sauce (reserve remaining).
Slice limes into thick rounds, skewer them, and rub with coconut sugar.
Grill beef and lime skewers for 3–5 minutes per side, or until desired doneness.
Remove from grill, brush beef with additional sauce, sprinkle with sesame seeds (if using), and serve hot with grilled lime slices.
Notes
Flank steak or sirloin can be used in place of skirt steak.
Grill pan or cast iron skillet works for indoor cooking.
Add chili flakes for extra heat.
Pineapple slices can replace lime for a sweeter option.
Double the sauce to use as a drizzle over rice or veggies.
