Crispy Beef and Peanut Kebabs

Marinade: Place all the ingredients in a food processor and blend until smooth. Season.

Trim the beef of any fat and sinew and cut into bite-sized pieces. Combine with the marinade, cover and refrigerate for up to 24 hours.

To cook: Place the peanuts, flour and salt in a food processor and pulse until finely chopped but still with a little texture. Don’t over process or you will end up with a peanut paste.

Thread the meat onto the skewers, leaving a small space between each piece of meat. Place on kitchen towels to absorb excess moisture.

Put the peanut flour in a shallow dish and roll the kebabs in the flour, gently pressing it to adhere.

Heat a large sauté pan or barbecue hot plate with a little canola oil and cook the skewers for 2-3 minutes until the coating is golden and crisp. Don’t have the heat too high or the coating will burn. If necessary, wipe out the pan and start again with fresh oil.

To serve: Arrange the kebabs on a platter and serve with the chilli sauce if using. Makes 10 skewers

Pantry note: Roasted peanuts are available in the loose bins at supermarkets.