Balinese Beef Kebabs with Peanut Dip
and Coconut Rice
Instructions
1 Boil rice
Preheat the oven to 220°C/200°C fan. Add the rice, a pinch of salt, the measured water and coconut milk to a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered.
2 Prep veg
Meanwhile, peel and slice the carrots into thin coins. Slice the zucchini in half lengthwise and chop into bite-sized pieces.
3 Make kebabs
Peel and chop the shallots. In a bowl, combine the beef mince, garlic paste, ginger paste, black pepper, desiccated coconut and a generous pinch of salt. With clean hands, knead the mix for 3-4 min until tender. Set aside.
4 Bake
Add the carrots and zucchini to a lined baking tray. Carefully shape the mince mixture into 8/12/16 cylinders. Place on the tray, drizzle with oil and season with salt. Bake for 15-25 min or until the kebabs are cooked through.
5 Make sauce
Meanwhile, combine the peanut butter, 1/1.5/2 Tbsp of lime juice, honey and soy sauce with the sriracha (spicy!). Whisk until smooth.
6 Serve
Serve the kebabs with the roasted carrots, zucchini, coconut rice and peanut sauce to the side.
Tips for fussy eaters
Serve their kebabs with ketchup or mayo instead of peanut sauce.
Pro tip
Prepare the meat mixture in advance and refrigerate. The kebabs are easier to prepare when the meat is cold. This will also allow the flavours to develop.
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
Cooking Time: 35 min
Cals 1059 · Prot 50 · Carbs 93 · Fat 58
Dairy-Free
Ingredients
Kebabs
Coconut rice and vegetables
Sauce
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
Cooking Time: 35 min
Cals 1059 · Prot 50 · Carbs 93 · Fat 58
Dairy-Free
Instructions
1 Boil rice
Preheat the oven to 220°C/200°C fan. Add the rice, a pinch of salt, the measured water and coconut milk to a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered.
2 Prep veg
Meanwhile, peel and slice the carrots into thin coins. Slice the zucchini in half lengthwise and chop into bite-sized pieces.
3 Make kebabs
Peel and chop the shallots. In a bowl, combine the beef mince, garlic paste, ginger paste, black pepper, desiccated coconut and a generous pinch of salt. With clean hands, knead the mix for 3-4 min until tender. Set aside.
4 Bake
Add the carrots and zucchini to a lined baking tray. Carefully shape the mince mixture into 8/12/16 cylinders. Place on the tray, drizzle with oil and season with salt. Bake for 15-25 min or until the kebabs are cooked through.
5 Make sauce
Meanwhile, combine the peanut butter, 1/1.5/2 Tbsp of lime juice, honey and soy sauce with the sriracha (spicy!). Whisk until smooth.
6 Serve
Serve the kebabs with the roasted carrots, zucchini, coconut rice and peanut sauce to the side.
Tips for fussy eaters
Serve their kebabs with ketchup or mayo instead of peanut sauce.
Pro tip
Prepare the meat mixture in advance and refrigerate. The kebabs are easier to prepare when the meat is cold. This will also allow the flavours to develop.
Ingredients
Kebabs
Coconut rice and vegetables
Sauce
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