Skip to main content

Hot BBQ Beef Satays

Marinated in coconut milk and chilli, these skewered beef cubes will make a great barbecue addition.

  • 4
  • 16 mins


  • 450g/1lb lean beef sirloin, rump or topside steaks, cut into 2.5cm/1inch cubes
  • For the Marinade:
  • 30ml/2tbsp coconut milk
  • 5ml/1tsp light soft brown sugar
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, peeled and finely crushed
  • Salt and freshly milled black pepper
  • 1 large handful freshly chopped coriander
  • Extra coriander leaves and finely chopped red chilli, to garnish


Prepare the marinade ingredients in a large shallow bowl.

Thread equal amounts of the beef cubes onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes.

Cook the steaks according to preference on a preheated grill or barbecue, turning once.

Serve the satays scattered with extra coriander leaves and chopped red chilli.

Serve the satays with crusty bread and a spinach and tomato salad with elderflower dressing


If using wooden skewers soak in cold water for 20-30 minutes.

Print View Download PDF