Thai Flank Steak Kebabs

With the traditional Thai flavours of lime, chili and peanuts, this mouth-watering dish will add wow factor to your next barbecue. For tender and tasty bites, slice your meat against the grain and provide ample time for marinating.

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



½ cup (125 mL) unsweetened coconut milk
¼ cup (60 mL) peanut butter
2 tbsp (30 mL) hot Chinese chili sauce
1 tbsp (15 mL) ginger, finely grated
1 lime
1½ tsp (7 mL) granulated sugar
1½ tsp (7 mL) fish sauce
½ tsp (2 mL) ground tumeric
1 flank steak, about 1¼ lbs (625 g)
0.5 small red onion
1 red pepper
salt, preferably kosher, to taste
Thai basil, coriander leaves or chopped mint for garnish
2 tbsp (30 mL) peanut, coarsely chopped


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.

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.

Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-size pieces. Thread kebabs 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.


Per ¼ recipe: 480 calories, 28 g fat (12 g saturated fat, 0.4 g trans fat), 85 mg cholesterol, 46 g protein, 11 g carbohydrate, 2 g fibre, 5 g sugars, 480 mg sodium.