Curry Beef Satay Skewers

Tender beef smothered in a spicy, flavorful curry peanut sauce or groundnut blend and grilled to perfection.

Course Appetiser

Cuisine African

Diet Gluten Free

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 162kcal

Author Imma

Soak the skewers for 20-30 minutes, totally submerged in water, before using them. That prevents the skewers from burning. Skip this part if cooking them on the stovetop.
Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, bouillon powder, and curry powder in a medium bowl. Place it on a plate, and set aside.
Grind the roasted groundnuts in a coffee grinder with skin on until finely crushed. Add the ground peanuts to the spice mixture. Or skip this part and use natural peanut butter (no sugar added).
Pat the beef dry with a paper towel. You want completely dry steak before seasoning and cooking. Slice the steak into diagonal medium-thin slices.
Thread the steak slices onto the skewers about 4 per skewer, ensuring the skewer is covered with slices of meat.
Rub the skewered steak slices with the spice mixture on both sides.
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the curry beef satays on each side for 3-5 minutes until nicely seared and cooked through.
Serve warm with African pepper sauce.

Sirloin, chuck roast, and rib-eye roast are best 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.