The best thing about this dish is that it is one of those fun foods to eat, as you can get really really messy! It would also make a great sharing platter for a starter with friends or a movie night; or like I did, you can just chuck everything in a wrap and enjoy it that way (knife and fork may be required). When you look at all the elements and the ingredients for this dish it could seem a little daunting, but trust me it is actually really easy and quick to rustle up. This is also a really simply way to make flat breads that involve no yeast so no waiting. All you need it flour, desired spices and then water to bring it together and hey presto, quick and easy flat breads.
I have mentioned again and again that I hate to waste food and so this is why this satay has a slightly Thai edge, as I needed to use up my lemon grass and half a lime I had that were looking quite sad in the fridge. I have to say it really worked and is a great twist to your usual satay recipe, if you don’t believe me you will just have to try for yourself!
For the Beef Satay
– 2 tbsp sunflower oil
– 1 while onion – finely chopped
– 2 stalks lemongrass – finely chopped
– 2 cloves garlic – crushed
– 3cm piece ginger – finely chopped/grated
– ½ tsp cumin
– ½ tsp coriander
– Pinch chilli flakes
– 2 tbsp dark soy sauce
– 2 tbsp Worcestershire sauce
– 2 tbsp smooth peanut butter
– 1 tsp sugar
– Juice ½ lime
– 240g beef steak – cut into chunks
– 4 kebab sticks
For the cauliflower kebabs
– Juice 1 lemon
– 2 tbsp extra virgin olive oil
– ½ tsp garam masala
– 150g cauliflower – broken into florets
– 2 kebab skewers
For the flat breads
– 80g plain flour
– ¼ tsp chilli powder
– ¼ tsp garam masala
To make the satay, heat the oil in a saucepan and gently fry the onions until soft
Add the garlic, ginger and lemon grass and cook for 2 minutes, stirring regularly
Stir in the cumin, coriander and chilli flakes and continue to cook off for 2 minutes before adding the soy sauce, Worcestershire sauce, peanut butter and sugar. Add a couple of table spoons of water and stir into a smooth sauce consistency.
Simmer for 2-3 minutes to heat through and then add the lime juice.
Cool slightly for 5 minutes before adding the beef and then marinate for half an hour.
Once the beef has marinated, divide the chunks by four and skewer on your sticks. Set aside the remaining satay.
To make the cauliflower, simply mix together the oil, lemon juice and garam masala and toss the cauliflower in this so it is well coated. Leave to marinate for the same time as the beef and it will soak up all the juices.
Once marinated, carefully thread the florets onto the kebab skewers
While your ingredients is marinating make the flat breads by simply mixing together the flour and then adding a table spoon at a time of water, stirring in between, until you have the consistency of bread dough. Bring it together with your hands and knead until smooth.
Flour a worktop and divide the dough into two.
Roll each dough ball out as thin as you can, so about 1mm.
Heat a large, flat frying pan to a high heat and fry each wrap on each side, flipping after a minute until slightly puffed up and crispy.
Heat a grill and place the beef and the cauliflower under it, turning regularly until the beef has browned and the cauliflower golden in colour
In a small sauce pan, heat the remaining satay and add a little water until you get your preferred consistency.
Serve the kebabs in the wraps with your favourite salad (I find a really well chopped salad works well with this) and drizzled in the satay.