Cumin Spiced Beef Skewers

Name: Cumin Spiced Beef Skewers with Satay Sauce
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 1 Brown Basmati Rice; 2 Garlic Clove; 2 Ginger; 5 Coriander; 1 Kaffir Lime Leaf; 550 Minced Beef; 2 Cumin Seeds; 5 Peanut Butter; 2 Sweet Chilli Marinade; 1 Lime; 3 Sugar Snap Peas

with Satay Sauce

Recipe Development TeamPublished on May 27, 2015

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We’re suckers for street food and it doesn’t get much better than these Asian sticks of deliciousness. Inspired by a bustling food market in Hanoi, we’ve even managed to track down some fresh kaffir lime leaves from one of the only producers in the whole UK. They’ll add a citrussy twist whilst a simple satay sauce provides the cherry on the icing. As ever make sure you soak your skewers in advance so they don’t burn under the grill!

Tags:

Not Suitable for Coeliacs

•Lactose Free

•Family Friendly

Allergens:

Peanut

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Brown Basmati Rice

Garlic Clove

Ginger

Coriander

Kaffir Lime Leaf

550

Minced Beef

Cumin Seeds

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

Sweet Chilli Marinade

(Contains: Sulphites)

Lime

Sugar Snap Peas

Nutritional information

/ per serving

Energy (kcal)752 kcal

Energy (kJ)3146 kJ

Fat32 g

of which saturates11 g

Carbohydrate84 g

Protein33 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Pot

•Knife

•Pan

•Spoon

•Aluminum Foil

•Baking Tray

•Slotted Spoon

Cooking Instructions and Tips

Soak the skewers in cold water to stop them burning later. Boil a medium sized pot of water with ½ tsp of salt. When the water comes to the boil add the brown rice. Boil for around 25 mins until it is soft enough to eat then drain and keep to the side.

Peel and finely dice the garlic. Peel the ginger using the edge of a spoon and finely dice. Roughly chop the coriander and very, very finely slice the kaffir lime leaf. Crush the cumin seeds using the base of a saucepan.

LH: Mix the beef mince with the ginger, garlic and cumin. Mix in the kaffir lime leaf, ¾ of the coriander and ¼ tsp of salt. Divide the mixture into 8 and push onto the skewers.

Mix the peanut butter with the sweet chilli sauce and lime juice

Mix the peanut butter with the sweet chilli sauce and 2 tsp of lime juice and ¼ tsp of salt. If your sauce is quite thick, loosen it up with 3 tbsp of boiled water. Tip: If you have some milk, you can also use that instead of water.

Turn your grill onto its highest setting. Grill the beef skewers on the top shelf for a few mins on each side, until lightly charred. Tip: To make sure the sticks don’t burn you can wrap them in tin foil.