Substitute skirt steak with rump or ribeye
- Make the marinade by mixing all the marinade ingredients in a bowl until well combined and pour into a zip lock bag. Note: A block of tamarind can be used instead of paste. Chop about 1/2 cup of the block, mix with 1/3 cup of boiling water and let it soften for a few minutes. Place it in a sieve and mash with a fork to extract 3 Tbsp. of pulp.
- Lay the skirt steak on a chopping board, remove any excess fat and slice the steak into strips approximately 15cm long, 4cm wide and 2cm thick.
- Transfer the beef to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for about 1 to 2 hours to marinate, the longer the better.
- Pound the peanuts in a mortar and pestle until roughly crushed and set aside.
- Add all the peanut sauce ingredients (except for the lime juice) to a small saucepan. Simmer over a medium heat for about 3 to 5 minutes, whisking constantly until the ingredients are combined. Remove the saucepan from the heat, stir in the lime juice and transfer the sauce to a small bowl to cool.
- Remove the skirt steak from the marinade and prepare the kebabs by weaving the beef strips onto the skewers.
- Spread the crushed peanuts on a plate and coat each beef skewer with the peanuts, shaking off the excess.
- Add a splash of sesame seed oil to a hot griddle pan and grill the skewers in batches, turning to cook on all sides to your preferred doneness; it will take approximately 6 minutes for medium which is recommended.
- Dip the peanut crusted skewers into the warm, velvety dipping sauce and serve with a crunchy cucumber salad
- 600 g skirt steak
- 1/2 cup roasted peanuts
- Sesame seed oil, for frying
- 3 Tbsp. tamarind paste
- 2 Tbsp. honey
- 1 Tbsp. fish sauce
- 1/4 tsp cayenne pepper
- 1/2 cup coconut milk
- 1/4 cup smooth peanut butter
- 1 Tbsp. fish sauce
- 1/2 tsp soya sauce
- 1 Tbsp. brown sugar
- 1/2 tsp garlic cloves, crushed
- 1/2 tsp fresh ginger, crushed
- 1 Tbsp. fresh lime juice
Tips & Tricks
These skewers can either be served as a starter/snack or as a meat option at a braai.