Beef Kebabs with Coconut Relish

, from Issue #46. December, 2015
Photography by Aaron McLean.
Beef Kebabs with Coconut Relish

If you don’t wish to make the flat-breads, serve these tasty kebabs with warm, purchased naan breads.

Serves: 4–6


600 grams beef sirloin cut into 2 cm cubes

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


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.