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.


  • 450g minced beef

  • 1 tsp grated root ginger

  • 1 stalk of lemon grass finely chopped

  • 3 cloves of garlic, crushed

  • 1 tbsp curry paste

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 4 tbsp dessicated coconut

  • 30ml fish sauce (nam pla)

  • 1 tsp granulated sugar

  • 20 skewers (soaked in water)

  • 75g crunchy peanut butter

  • 25g fresh breadcrumbs

  • A little sesame /peanut oil for cooking

  • Beetroot chutney

  • 450g chopped onions

  • 600ml spiced white wine vinegar

  • 1.5kg cooked beetroot

  • 2 tsp Maldon salt

  • 450g Granny Smith apples

  • 450g  white granulated sugar

  • To serve:

  • naan breads, rocket, sour cream and chive dip


  • 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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2214kj
  • Fat Total 45g
  • Saturated Fat 14g
  • Protein 80g
  • Carbohydrate 380g
  • Sugar 315g
  • Sodium 4689mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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