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Ingredients
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground fennel seeds
Zest of ½ lemon, finely grated
1 tablespoon sugar
1 ½ teaspoons salt
¼ cup coconut milk
1 ½ pounds rump steak or boneless sirloin, trimmed and cut into ¾-inch cubes
Cilantro sprigs for garnish
Nutritional analysis per serving (4 servings)
7 grams carbs; 151 milligrams cholesterol; 479 calories; 14 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 35 grams fat; 1 gram fiber; 470 milligrams sodium; 33 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine turmeric, cumin, fennel, lemon zest, sugar, salt and coconut milk in a medium bowl. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 1 hour. Meanwhile, soak 12 8-inch bamboo skewers in water.
- Step 2
Preheat the broiler. Thread about 4 cubes of meat onto each skewer, leaving the bottom half bare. Place the skewers on a broiler tray and broil, turning, until the meat is browned on all sides, about 5 to 6 minutes. Garnish with cilantro and serve immediately with chili-and-peanut sauce. (See recipe.)
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