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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.