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🍽️ Beef and Vegetable Skewers with Coconut Chutney

693 kcal · 30 min · 4 servings

Ingredients

• 600 g beef sirloin steak
• 5 garlic cloves
• 0.5 tsp five-spice powder
• salt
• 4 tbsp dark soy sauce
• 60 g honey (4 tbsp)
• 6 tbsp orange juice
• 1 small coconut
• 2 limes (juice)
• 5 g coconut blossom sugar (1 tsp)
• 30 ml coconut milk (2 tbsp)
• 10 g mint (1 handful)
• 2 yellow bell peppers
• 6 shallots
• 1 tbsp olive oil
• 8 wooden skewers

Instructions

1. 1. Rinse the beef steaks under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the beef into bite-sized cubes.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic.
6. 6. Mix the spice powder, salt, soy sauce, honey, and orange juice in a bowl.
7. 7. Add the marinade to the meat cubes.
8. 8. Mix everything well so the meat is evenly coated.
9. 9. Cover the bowl.
10. 10. Place the meat in the refrigerator for 30 minutes to marinate.
11. 11. Break open the coconut.
12. 12. Separate the coconut flesh from the shell.
13. 13. Peel the brown skin off the flesh.
14. 14. Grate the coconut flesh finely.
15. 15. Mix the grated coconut with lime juice, sugar, and coconut milk.
16. 16. Wash the mint.
17. 17. Shake the mint dry.
18. 18. Pluck the mint leaves from the stems.
19. 19. Cut the mint leaves into thin strips.
20. 20. Set aside one tablespoon of the mint strips.
21. 21. Stir the remaining mint into the chutney.
22. 22. Season the chutney with salt to taste.
23. 23. Halve the bell pepper.
24. 24. Remove the core of the bell pepper.
25. 25. Wash the pepper halves.
26. 26. Cut the pepper into pieces about 2 centimeters in size.
27. 27. Peel the shallots.
28. 28. Halve the shallots.
29. 29. Take the meat out of the marinade.
30. 30. Let the marinade drain from the meat.
31. 31. Pat the meat dry again.
32. 32. Thread the meat, pepper, and shallots alternately onto 8 wooden skewers.
33. 33. Heat oil in a grill pan.
34. 34. Fry the skewers on all sides over high heat.
35. 35. Cook the skewers for a total of 12 to 15 minutes.
36. 36. Deglaze the pan with the remaining marinade.
37. 37. Plate the skewers.
38. 38. Serve the coconut chutney with the skewers.

Nutrition per serving

• kcal: 693
• Protein: 39 g · Fett/Fat: 48 g · Carbs: 26 g