Beef Satays
Back to recipe list
Source & History
Found this in some recipe book that I have since lost. They are really nice...no matter what meat you use.
Note
- The recipe was for beef but I have used chicken breast fillets, thigh fillets, and prawns and they all turn out great.
- It's up to you whether you marinade the meat, then thread on the skewers or thread on skewers and then marinade. I have done it both ways. It's easier to thread first, then you aren't searching in the marinade for pieces of meat to thread on a skewer. It also wets the bamboo before you BBQ and prevents burning.
- Author
- Aileen Sorohan
Ingredients
- 500 grams rump steak cubed
- 1 strip lemon zest
- 2 medium onions chopped roughly
- 1 tbsp soy sauce light
- 1-2 tbsp oil
- 2 tsp coriander ground
- 1 tsp cumin ground
- 1 tsp tumeric ground
- 1/4 tsp cinnamon ground
- 1 tsp salt
- 1 tsp white sugar
- 2 tbsp roasted peanuts
Instructions
- Cut meat into small cubes.
- Combine lemon zest, onion, soy sauce & oil in food processor/blender, process until smooth
- Add remaining ingredients & process
- Pour marinade from the processor over the meat and refrigerate at least 1 hour
- Thread on skewers & grill either on the barbeque or under the griller on the stove.
