These Curry Beef Satay Skewers are smothered in a spicy, flavorful curry peanut butter sauce or groundnut spice blend and cooked to perfection.
When the warm weather rolls around it is all about grilling right? Can you resist anything on a stick? I certainly can’t!
Since I have been posting a lot of recipes with chicken, I figured some beef would be nice. And wanted to try something new.
My heart was set on a recipe I saw online and got all the spices needed after making the recipe. Hubby took one bite of it and said Heck No! Was having some doubts too…
Then the thought hit me, why not use my good old African grilled beef satay spice aka suya spice and throw in curry to make curry beef satay. You should have seen me the first 4 sticks were eaten in less than no time. Whew! I just had to have my fix and it hit the spot. This spice blend tastes Amazing! I sooooo making a curry stew with it, watch out for it.
There are several ways of making this Curry Beef Satay, but please start with this Jamaican Curry Powder.
Another key ingredient is good-quality beef. I experiment a lot, using whatever cut I can get a good deal on, at the market. Sirloin, chuck roast, and rib-eye roast are the best selection for skewered meat. I have on occasion used beef round but would not recommend it, kind of chewy.
When selecting meat you need one that is tender, fatty, and beefy and you can easily cut into uniform shapes. And be careful when threading, for some reason I always prick myself, especially when they are not uniform. Don’t want that to happen to your pretty fingers.
What is in this blend, ground nuts or (peanut butter) is mixed with garlic, onion powder, cayenne, smoked paprika, chicken bouillon powder, white, and hot pepper (cayenne). Adjust for heat. Completely eliminate the cayenne pepper if making for kids
This is easily adaptable; you can make this with or without ground peanuts or peanut butter. Tossing maybe ginger? Thyme? Using fresh ingredients to give it a personal touch. Feel free to experiment.
I have made both versions and they are pretty good! So you can go nut-free if desired. I am torn between the two-but would give a slight preference to the peanut butter one.
This would not be complete without making this African pepper sauce to go with it. Trust me it is great with everything. So make it.
Serve warm or at room temperature with onions, tomatoes.
Curry Beef Satay Skewers
- 2 pounds beef Sirloin
- ¼ cup roasted Groundnuts/peanuts
- ½ -1 tablespoon cayenne
- 1½ teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1-2 tablespoon curry powder
- ½-1 tablespoon hot ground pepper or cayenne pepper optional
- 1 tablespoon chicken Bouillon
- 2 tablespoons of vegetable oil to drizzle on the meat
- Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns. You may skip this part if pan grilling.
- In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, and bouillon powder. Place it on a plate, Set aside.
- Grind roast groundnuts in a coffee grinder with skin on, until finely crushed. Add the ground peanuts into spice mixture. Or skip this part and just use peanut butter.
- Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak into a diagonal medium thin shape,
- Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat
- Rub the steak skewer with spice mixture; on both sides.
- Place a grill pan over medium heat, and then brush it with oil to prevent the meat from sticking. Grill the curry beef stays for 3 to 5 minutes on each side, until nicely seared and cooked through
- Serve warm with this African Pepper Sauce.
Tips & Notes:
- Sirloin, chuck roast, and rib-eye roast are the best selection for skewered meat.
- When selecting meat, select those that are tender, fatty, and beefy and you can easily cut into uniform shapes.
- Eliminate cayenne pepper if making for kids.
- You can make this with or without ground peanuts or peanut butter. Tossing maybe ginger? Thyme? Using fresh ingredients to give it a personal touch. Feel free to experiment.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.