Crispy Beef and Peanut Kebabs

, from Issue #40. August, 2015
Photography by Aaron McLean.
Crispy Beef and Peanut Kebabs


800 grams sirloin steak

2 tablespoons vegetable oil
1½ teaspoons dry mustard powder
2 tablespoons each soy sauce and Worcestershire sauce
½ small onion, chopped
2 cloves garlic, crushed
1 tablespoon brown sugar
¾ teaspoon ground allspice
sea salt and freshly ground pepper

To cook
1 cup roasted peanuts
3 tablespoons plain flour
1 teaspoon sea salt
canola oil
chilli sauce to serve, optional

10 x 20 cm metal skewers


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.