Butter beef skewers

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PHOTO: Scott Hawkins, Rob Shaw,,
PHOTO: Scott Hawkins, Rob Shaw,,
Prep Time: 15 minutes
Servings: 6
Cooking Time: 10 minutes
  • 1kg - rump steak, trimmed, cut into 3cm-thick cubes
  • 1 - jar (450g) butter chicken simmer sauce
  • 3 - large carrots, cut into ribbons using a vegetable peeler
  • 1 - bunch radish, thinly sliced
  • 1 - bunch coriander, leaves picked
  • 60ml - natural flaked almonds, toasted lightly
  • 60ml - currants
  • 30ml - extra-virgin olive oil
  • 30ml - lemon juice
  • - poppadoms
  • - Greek-style yoghurt


Keep 12 soaked bamboo skewers ready. Preheat a chargrill pan on high or have some braai coals ready. 

1. In a bowl, combine the steak and half the butter chicken sauce. Marinate the meat for 30 minutes. 

2. Thread the steak evenly onto the skewers. Grill or braai the meat for 5-6 minutes, turning on all sides, until cooked through. 

3. Salad In a large bowl, toss all the salad ingredients together to combine. 4 Reserve 4 skewers and 500ml (2c) salad for lunch. Serve the skewers with the remaining heated sauce and salad. 

5. To serve Serve the beef skewers with poppadoms and yoghurt.

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