Barbecue Beef Skewers

Barbecue Beef Skewers

  • Serves: 4 - 5
  • Prep Time: 00:15
  • Cooking Time: 00:08
  • * Chill for 1 hour before cooking
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If you are looking for a tasty economical and easy meal, look no further than my Barbecue Beef Skewers. I've flavoured them with fresh herbs, lime zest and tamarind paste, you get a lovely hint of a sweet and sour flavour. These beef skewers are also a perfect finger food to take on a picnic. Serve with a garden salad or coleslaw and your favourite dipping sauce.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 med onion(s), chopped into quarters
  • 1/2 bunch parsley, plus stems
  • 1/2 bunch coriander, plus stems
  • 1 Tbsp tamarind puree/paste
  • 1 Tbsp fish sauce, (with no sugar or additives)
  • lime zest, from 1 lge lime
  • 3 tsp garlic, minced
  • 3 tsp ginger, minced or grated
  • 2 tsp maple syrup, 100%
  • 1/3 tsp pink Himalayan salt, or sea salt
  • 1/4 tsp black pepper, ground
  • 800g beef mince
  • Medium size bamboo skewers (20cm length) , soaked in water
  • Chopped coriander, coarse sea salt & a squeeze of lime, to serve

Directions

Add the onion quarters to a food processor. Process for 3 seconds to roughly dice the onion.

Add the parsley, coriander, tamarind puree/paste, fish sauce, lime zest, garlic, ginger, maple syrup, salt and pepper. Process for 2 - 3 seconds to chop and mix.

Add the beef mince and process for 8 seconds or until the mixture comes together in a clump and mixed well.

Divide the mixture into 16 short sausage-shaped portions. Thread onto the skewers, then squeeze the mixture firm. Place on a lined tray and chill for 1 hour.

Preheat a barbecue or grill on high and oil the surface. (You can also use a large frying pan and cook in 2 batches). Cook, turning frequently for approximately 8 - 10 minutes or until cooked through - don't allow them to dry out. (I like to use tongs to turn the meat instead of turning the actual skewers, as it keeps them from loosening).

Serve with a sprinkling of coriander leaves, coarse sea salt, a squeeze of lime juice and your favourite dipping sauce on the side.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

parsley

Parsley would be the most widely used herb worldwide. Curly leaf parsley is often used as a garnish. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

tamarind puree/paste

Tamarind is a bushy tree. The tree produces edible, pod-like fruit, which is used in different cuisines around the world, it is also used in traditional medicine. Tamarind is best described as sweet and sour in taste. Choose a brand that only contains tamarind and a little water, no sugar. I purchase Ayam brand, it's a seedless puree, read labels to check for any added ingredients. Refrigerate after opening.

fish sauce

Just a little of this sauce will make a big difference to a recipe. Fish sauce is used in Asian cooking, be adventurous and add to other types of dishes to enhance the flavour. Read your label when purchasing as you just want fish and salt, no preservatives or sugar added.

lime zest

Lime zest is the finely grated green skin of the citrus fruit lime.The lime skin is where you will find the oil. To make lime zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

maple syrup, 100%

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

beef mince

Beef mince is ground down beef steak, it can make a meal very economical and is so versatile. It is used in many recipes including, hamburger patties, cottage pie, chili, meatloaf, bolognese and meatballs. Purchase organic and grass fed beef mince if possible. An excellent source of protein.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

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