Thai Flank Steak Kebobs

Prep time: 15 minutes Marinating time: 4 hours Grilling time: 5 minutes Makes 8 large skewers


  • 1/2 cup 125 ml unsweetened coconut milk
  • 1/4 cup 60 ml peanut butter
  • 2 tbsp 30 ml hot Chinese chili sauce
  • 1 tbsp 15 ml ginger, finely grated
  • 1 lime
  • 1 1/2 tsp 7 ml granulated sugar
  • 1 1/2 tsp 7 ml fish sauce
  • 1/2 tsp 2 ml ground turmeric
  • 1 flank steak about 1 1/4 lbs (625 g)
  • 1/2 small red onion
  • 1 red pepper
  • Salt preferably kosher, to taste
  • Thai basil coriander leaves or chopped mint for garnish
  • 2 tbsp 30 ml peanuts, coarsely chopped


  1. 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.
  2. Thinly slice steak against the grain into strips about ¼- to ½-inch thick (1- to 2-cm). Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate for at least 4 hours or overnight.
  3. Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-size 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.