Beef Kebabs

Tender beef kebabs with a delicate, nutty dipping sauce.
  • 10 portions

Dipping Sauce Ingredients

QtyUnitIngredientPreperation
160grMAGGI Coconut Milk Powder 
500mLWarm Water 
125mLCream 
150mLGhee or Butter 
8grGingerGrated Finely
8grGarlicCrushed
40grOnionsDiced
1/2tspTumericGround
4 Birds Eye Chillies 
75grPeanut Butter 
1 LemongrassFinely Chopped
30grCashew NutsChopped
1tspHoney 
  Salt & Pepper 

 

Dipping Sauce Method

1. Combine MAGGI Coconut Milk Powder with the warm water; whisk until smooth, add to a saucepan with cream and bring to the boil, reduce heat and simmer until thickened. Set aside.

2. In a frying pan melt ghee or butter, add ginger, garlic and onions; sauté over low heat; add the turmeric and chilli. Stir in reserved MAGGI Coconut Milk Powder mixture, peanut butter, lemon grass, cashew nuts, honey, salt and pepper to taste.

Beef Kebab Ingredients

QtyUnitIngredientPreperation
1/2tspGround White Pepper 
1tspSugar 
100mLSoy Sauce 
8grGarlicCrushed
8grGingerGrated Finely
1.5kgBeef RumpDiced
9 Capsicums3 red, 3 green, 3 yellow. Cut into even sized pieces.

 

Beef Kebab Method

1. Combine pepper, sugar, soy sauce, garlic, ginger and beef; cover and refrigerate 10-15 minutes.

2. Thread beef and capsicum onto 20 pre-soaked skewers. Cook on pre-heated grill and serve with Nut Dipping Sauce.