Curry Beef Kabobs with Creamy Peanut Sauce


Whether your looking for a delicious dairy-free cookout idea or an oven-friendly meal that’s easy to prepare for weeknights, these beef kabobs could be your new favorite recipe. The sauce comes together very quickly, and the kabobs can be prepared in advance. They will actually gain flavor when left to marinate overnight.

Beef Kabobs with Peanut SauceThis recipe with photo for curry beef kabobs was shared with us by the Georgia Peanut Commission.

Special Diet Notes: Curry Beef Kabobs with Peanut Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, and tree nut-free.

For peanut-free beef kabobs, simply swap sunflower seed butter for the peanut butter. I would use creamy rather than “chunky” in this case.

For soy-free beef kabobs, you can swap coconut aminos for the soy sauce. Coconut aminos are sweeter, so I would reduce the sweetener in the kabobs to 2 teaspoons, and add the brown sugar in the peanut sauce only as needed (taste test it!).

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I love peanut sauce – on almost anything. Usually, I put it on chicken or noodles (as in Dan Dan noodles) – adding it to beef will take me to a whole new level of peanut sauce love. Can’t wait to try it. PS – I’ll probably use hot curry powder or at least a mix of hot and mild.

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