Beef Kebabs with Coconut Relish
Photography Aaron McLean.
If you don’t wish to make the flat-breads, serve these tasty kebabs with warm, purchased naan breads.
Serves: 4–6
INGREDIENTS
600 grams beef sirloin cut into 2 cm cubes
Marinade
½ cup coconut cream
½ cup roasted peanuts
1 teaspoon ground cumin
1 tablespoon brown sugar
1 tablespoon sweet chilli sauce
2 cloves garlic, crushed
1 tablespoon soy sauce
Coconut relish
½ cup packed coriander
pinch chilli flakes
2 tablespoons chopped roasted peanuts
2 tablespoons desiccated coconut
½ teaspoon ground cumin
2 teaspoons lime juice
1 tablespoon vegetable oil
sea salt and pepper
To serve
thick plain yoghurt
8–10 metal or wooden skewers soaked in cold water for 20 minutes
METHOD
Marinade: Put all the ingredients in a food processor and blend until finely chopped. Pour over the beef and turn to coat well. Thread loosely onto skewers and barbecue over a medium high heat for about 2 minutes each side or until done to your liking.
Relish: Place all the ingredients in a food processor and pulse until just combined. Season.
To serve: Place the kebabs on a serving platter with bowls of yoghurt, the coconut relish and flatbreads, if making.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.