BBQ beef satays cooked on the Traeger Timberline 850 wood pellet grill
Bored with BBQing burgers and bangers? Try these tasty, easy skewers
This is one of those recipes which are full of flavour and so easy to cook as all the work is done beforehand in making the marinade. So this can be prepared in advance, threaded onto skewers once it has marinated for about half an hour, then just popped onto the barbecue once your guests arrive. We have cooked the skewers on the Traeger wood pellet grill but it can just as easily be cooked on any barbecue.
The skewer we used was the Traeger Flexible Skewer which took the whole 500g of beef. The advantage of the metal skewer being that there is no need to soak, they don’t splinter, can be used for years and don’t burn at the ends.
- 500g (1.1lb) lean beef sirloin, rump or topside steaks; cut into 2.5cm (1”) cubes
- coriander leaves; finely chopped, for garnish
- red chilli; finely chopped, to garnish
- 30ml (2tbsp) coconut milk
- 1 teasp brown sugar
- 1 red chilli; deseeded and finely chopped
- 1 garlic clove; peeled and finely crushed
- sea salt
- fresh ground black pepper
- 1 large handful fresh coriander; finely chopped
Pre-heat the grill to a high grilling temperature of 250C (482F).
Combine all the marinade ingredients in a large shallow bowl and add the beef; marinate for about 20 minutes.
Thread equal amounts of the beef cubes onto 4 short metal or wooden skewers, or if using the Traeger Flexible Skewer use all the beef.
Cook the skewer according to preference on the preheated grill or barbecue, turning once. If you have any marinade left over you can brush it on as a glaze half way through cooking.
Scatter with extra coriander leaves and chopped red chilli.
Serve the satays with crusty bread and salad.