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.

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.

Peel and finely chop the shallots. In a bowl, combine the beef mince, ginger garlic paste, black pepper, desiccated coconut and a generous pinch of salt. With clean hands, knead the mix until combined. Set aside.

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.

Meanwhile, combine the peanut butter, 1/1.5/2 Tbsp of lime juice, honey and soy sauce with the sriracha (spicy!). Whisk until smooth. 

Serve the kebabs with the roasted carrots, zucchini, coconut rice and peanut sauce to the side.