Coconut & Lemongrass Beef Skewers with Mooli & Cucumber Pickle Salad and Roasted Peanut Crumb

These coconut and lemongrass beef skewers are a perfect example of how simple ingredients can create incredible flavour over live fire. As the coconut marinade bastes the beef over the Kasai Konro, it caramelises to form a rich golden crust while locking in moisture. Paired with a refreshing quick pickle and a crunchy peanut crumb, it's a light, flavour-packed dish that's ideal for sharing or as part of a larger feast.

Make the coconut & lemongrass marinade

Preparation time: 10 minutes

Place the lemongrass, lime leaves, green chilli, garlic and ginger into a food processor and blend to

a smooth paste.

Transfer to a bowl and stir through the coconut milk, dark soy sauce, fish sauce, brown sugar and

sesame oil until well combined.

Add the beef and mix thoroughly, ensuring every piece is evenly coated in the marinade.

Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the flavours to fully develop.

Prepare the skewers

Preparation time: 5 minutes

Thread the marinated beef onto Kasai metal skewers, leaving a small gap between each piece to

encourage even cooking.

Reserve any remaining marinade for basting during cooking.

Prepare the mooli & cucumber pickle

Preparation time: 10 minutes

Whisk together the rice vinegar, lime juice, fish sauce, caster sugar and sea salt until the sugar has

dissolved.

Combine the mooli, cucumber ribbons and red chilli in a bowl.

Pour over the pickling liquor around 10 minutes before serving, allowing the vegetables to lightly

pickle while retaining their texture.

Make the roasted peanut crumb

Preparation time: 2 minutes

Pulse the roasted peanuts in a food processor until they resemble a coarse crumb.

Avoid over-processing - you want plenty of texture for a satisfying crunch.

Cook the beef skewers on the Kasai

Cooking time: 8–10 minutes

Preheat the Kasai Konro until the charcoal is glowing and set it up with the skewer rack.

Position the skewers over heat and cook for 8–10 minutes, turning every couple of minutes until

evenly caramelised and cooked to your preferred doneness. This yields a medium cook but if you

like your beef more well done, leave on slightly longer.

Brush the skewers regularly with the reserved marinade as they cook. The coconut milk will

caramelise over the charcoal, creating a rich golden crust while helping to keep the beef beautifully

juicy.

Assemble

Arrange the beef skewers on sharing platter alongside the mooli and cucumber pickle salad.

Scatter generously with the roasted peanut crumb and serve with fresh lime wedges for squeezing

over just before eating.

Kasai Tip

The sugars in the coconut milk naturally caramelise over the charcoal, creating a beautifully golden

crust packed with flavour. Regular basting throughout the cook helps build layers of colour while

keeping the beef tender, juicy and aromatic.