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Indonesian Beef Skewers


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  • 1 1/2 lbs lean boneless beef sirloin
  • 2 clove of garlic, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp vegetable oil
  • 1 tsp each ground cumin and coriander
  • Basting sauce (recipe follows)
  • Peanut Sauce (recipe follows)


Servings 4
Adapted from


Step 1

Cut beef into 1 inch cubes. In a bowl, combine garlic, soy, oil, cumin and coriander. Add beef and stir to coat; then cover and refrigerate for at least 2 hours or until the next day, stirring occasionally.

Prepare basting sauce and peanut sauce. Also soak 10 to 12 long bamboo skewers in hopt water to cover for at leat 30 minutes, or until next day.

Lift meat from marinade and drain briefly; discard marinade. Thread 4 or 5 pieces of meat on each skewer.

Arrange skewers on alightly greased grill 2 to 4 inches above a solid bed of hot coals. Cook, turning often, until well browned and done toyour liking (about 8-10 minutes for medium rare). About 3 minutes before meat is done, brush with basing sauce. Serve with Peanut sauce.

Basting sauce: In a bowl, mix 3 Tbsp lemon juice, 2 Tbsp soy sauce, and 1/4 tsp each ground cumin and ground coriander. If made ahead, cover and refrigerate for up to 2 days.

Peanut sauce: In a 2 quart pan, combine 1 cup water, 2/3 cup creamy peanut butter, and 2 cloves garlic, minced. Cook over medium low heat, stirring, until mixture boils and thickens. Remove from heat and stir in 2 Tbsp firmly packed brown sugar, 1 1/2 Tbsp lemon juice, 1 Tbsp soy sauce, and 1/4 to 1/2 tsp crushed red pepper. Serve hot. If making ahead, cover and refrigerate for up to 2 days. To reheat, stir over low heat until hot, adding more water if needed to restore original consistency.


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