Add a little Thai flair to your next barbecue with this mouthwatering nutty nibbles on a stick recipe. It’s tender and juicy with the flavours of lime, chili and peanuts!
In a shallow dish just large enough to hold meat, combine coconut milk, peanut butter, chili sauce and ginger. Finely grate peel of 1 lime and add to dish along with lime juice, sugar, fish sauce and turmeric. Whisk until combined.
Thinly slice steak against the grain into strips about ¼ to ½-inch thick. Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate at least 4 hours or overnight.
Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-sized pieces. Thread kebobs, alternating pieces of meat with onion and red pepper. Sprinkle with salt. Grill for 5 minutes, turning frequently, until meat is just cooked through and vegetables are tender. Serve garnished with herbs and peanuts.