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Indonesian Beef Satay

These taste amazing and, what's more, only take ten minutes from start to finish. We're serving them with home-made beetroot chutney, which goes really well with the beef.


  • Beetroot chutney

  • To serve:


  • 1.

    Mix all the above ingredients together thoroughly. Divide the mix into equal sized balls.

  • 2.

    Roll out and thread around the soaked skewers. Place over hot grill or in a hot oven or pan and cook for 4 – 5 minutes  turning  constantly, the length of time needed to cook will depend on the size.

  • 3.

    To make the chutney, place the onions in a pan with the vinegar, and bring to a simmer. Add the remaining ingredients and bring to the boil. Reduce the heat and cook gently until the chutney is thick. Pour into hot sterilised jars and store. Serve the satay with the chutney, naan breads and sour cream and chive dip.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Indonesian Beef Satay.


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