with Asian Slaw

Kim and Suong's Beef and Chicken Skewers

Prep time: 45 mins (+30 mins marinating)
Cook time: 30 mins
Serves: 4


400g beef fillet, sliced

400g chicken thigh fillet, sliced

Grilled sweetcorn, to serve

Satay Sauce

1 pineapple, chopped 

1 tbs honey

1 tbs vegetable oil

1 garlic clove, chopped

1 onion, chopped

2cm-piece ginger, chopped

1 long red chilli, chopped

1 lemongrass stalk, bruised, finely chopped

1 spring onion, chopped 

1 bunch coriander stems, chopped

1 tbs curry powder

1 lemon, juiced

1 tbs grated palm sugar

80ml (1/3 cup) fish sauce

1 tbs soy sauce

1 tbs tamarind puree

200ml coconut cream

8 tbs peanut butter 

Beef Marinade

1 tbs vegetable oil

1 garlic clove, sliced

1 spring onion, thinly sliced

½ bunch coriander stalks, chopped

2 tbs fish sauce

1 tbs honey

Chicken Marinade

1.2L coconut cream

60g peanut butter

¼ tsp curry powder

¼ tsp ground turmeric 

½ bird’s-eye chilli, finely chopped

1 tbs fish sauce

2 tsp honey

Cabbage Salad (Slaw)

2 tbs caster sugar

1 garlic clove

2 tbs lime juice

1 tbs fish sauce

1 cup finely shredded white cabbage

1 cup finely shredded red cabbage

1 carrot, cut into julienne

1 celery stick, thinly sliced

50g (½ cup) mint leaves


1. To make satay sauce, heat a lightly oiled barbecue hotplate or frying pan over medium heat. Add pineapple and cook, turning, until tender. Drizzle with honey and cook until caramelised. Transfer to a food processor and process until smooth. Set aside 125ml (½ cup) of purée.

2. To make beef marinade, heat oil in small saucepan over low heat. Add garlic and infuse for 2 minutes. Stir in onion and cook, stirring, for 2 minutes. Remove from heat and stir in remaining ingredients and reserved pineapple purée. Blitz with a stick blender until smooth. 

3. Place beef in a bowl. Add marinade and massage into meat. Cover and refrigerate for 30 minutes. Thread meat onto skewers.

4. To make chicken marinade, stir all ingredients in a saucepan over medium heat until smooth and combined. Simmer for 2-3 minutes or until thickened. Set aside to cool completely. 

5. Place chicken in a bowl. Add marinade and massage into meat. Cover and refrigerate for 30 minutes. Thread meat onto skewers.

6. To finish making sauce, heat oil in a saucepan over medium heat. Add garlic and onion and cook, stirring, until softened. Add ginger, chili and lemongrass. Cook, stirring, until softened. Stir in remaining ingredients. Bring to the boil and simmer for 10-15 minutes or until thickened. Blend until smooth. 

7. Preheat a barbecue hotplate over high heat. Thread chicken and beef onto skewers and add to hotplate. Cook, turning, until chicken is cooked through and beef is seared. 

8. To make salad, using a mortar and pestle, pound sugar and garlic together until smooth. Whisk in lime juice, fish sauce and 1 tbs water until sugar dissolves. Transfer to a large bowl and stir in remaining ingredients.

9. Place skewers on a serving plate and serve with salad, corn and satay sauce to the side.