Beef Kebabs with Coconut Relish
Photography by 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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!