Balinese Beef Kebabs with Peanut Dip

and Coconut Rice
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 1223 · Prot 50 · Carbs 93 · Fat 80
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Beef mince
350 Grams
1 Piece
Ginger garlic paste
20 Grams
Black pepper
0.5 Tsp
Desiccated coconut
10 Grams
0.5 Tsp
Bamboo skewers
6 Piece
Vegetable oil
2 Tbsp

Coconut rice and vegetables

Jasmine rice
150 Grams
0.5 Tsp
100 ML
Coconut milk
200 ML
2 Piece
Small zucchini
2 Piece
Vegetable oil
1 Tbsp


Peanut butter
30 Grams
1 Piece
15 Grams
Soy sauce
20 ML
Sriracha sauce
14 Grams


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 small bite-sized pieces. Slice the zucchini in half lengthwise and chop into small bite-sized pieces. Add the carrots and zucchini to a lined baking tray with a drizzle of oil and a pinch of salt. Bake for 10 min.
3 Make kebabs
Peel and finely chop the shallots. In a bowl, combine the beef minceginger garlic pasteblack pepper, desiccated coconut and a generous pinch of salt. With clean hands, knead the mix until combined. Set aside.
4 Bake
Carefully shape the mince mixture around the bamboo skewers into 6/9/12 kebabs. Place on the tray, drizzle with oil and season with salt. Bake for 10 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, zucchinicoconut 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.

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