Curry Beef Kabobs with Creamy Peanut Sauce
Prep time
Cook time
Total time
Please note that the Prep time doesn't include marinating. The beef kabobs can be marinated quickly just before dinner, or prepare them the night before.
Serves: 8 skewers
  • 1 tablespoon + 2 teaspoons light brown sugar, divided
  • 1 tablespoon + ½ tablespoon soy sauce or wheat-free tamari (for gluten-free), divided
  • 1 tablespoon lime juice
  • 2 teaspoons curry powder
  • 2 teaspoons dark sesame oil
  • 1 teaspoon chili powder, divided
  • 1 pound beef fillet, cut into 1-inch cubes
  • 1 cup full-fat coconut milk
  • ½ cup crunchy peanut butter
  • ½ small onion, grated
  • Assorted vegetables, coarsely chopped
  1. In a medium bowl, whisk together the 1 tablespoon brown sugar, 1 tablespoon soy sauce, lime juice, curry powder, sesame oil, and ½ teaspoon chili powder. Add the beef cubes and toss to evenly coat.
  2. Cover and refrigerate for at least 30 minutes, or as long as overnight.
  3. Soak 8 skewers in water.
  4. Before cooking the beef, whisk the 2 teaspoons brown sugar, ½ tablespoon soy sauce, and ½ teaspoon chili powder with the coconut milk, peanut butter, and onion in a saucepan. Stir the sauce frequently over medium heat until simmering. Cover and remove from the heat, but keep warm.
  5. Heat your broiler or grill to medium-high heat.
  6. Thread the beef cubes on skewers, alternating with the vegetables.
  7. If broiling, set the broiler pan so the surface of the beef is 3 to 4 inches from the heat. Broil for 7 to 9 minutes on high heat, turning once, for medium rare to rare. If grilling, grill for about 7 to 10 minutes.
  8. Serve the beef kabobs with the warm peanut dipping sauce.
Recipe by Go Dairy Free at