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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!