And…there is a generous portion of Cilantro in it. The health benefits associated with cilantro are extensive. In fact, cilantro is so effective at lowering blood sugar, it is known in some places as the “anti-diabetic plant.”
It is also known for its anti-inflammatory compounds and its cholesterol-lowering ability, as well as its ability to remove toxic metals from the body. Cilantro is twice as effective as antibiotics against the food-borne bacteria that causes food poisoning, Salmonella.
In addition, cilantro is great for digestion, arthritis, urinary tract infections, and is rich in magnesium, iron and tons of phytonutrients, so use cilantro liberally whenever you can!
There is also curry powder in the marinade, rich in powerful antioxidants and immune enhancing properties. Enjoy!
1 bunch of fresh cilantro (2 cups cilantro leaves)
1 small red onion peeled
2 cloves garlic, peeled
1 small green chili pepper trimmed and halved
1 2 inch piece of fresh ginger, peeled
1 ¼ tsp sea salt
4 Tbsp olive oil
3 Tbsp fresh lime juice (juice of one lime)
½ tsp curry powder
1 ½ lb rib-eye steak, cut into 24 one-inch chunks
1 medium onion, peeled
Naan bread or rice flour (gluten-free) tortillas
Place cilantro, onion, garlic, chili, ginger, lime juice, and salt with 3 tbsp of the olive oil in a food processor fitted with a metal blade. Process until a paste is formed. Transfer to a large bowl.
Put 2-3 tbsp of the paste in a small bowl and set aside for sauce. Stir the curry powder into the rest of the paste, add the meat, coat well. Cover and marinate at room temp for about 30 -60 or more minutes.
Cut the red onion into wedges, separate the wedges and thread beef and onion onto skewers. Brush a grill pan with the oil. Preheat grill. Grill the kebabs for 8-10 minutes turning the skewers every 2 minutes.
Serve with the cilantro sauce, plain yogurt, and pita or tortillas. Serves 4.