Curry Beef Satay Skewers are tender beef smothered in a spicy, flavorful curry peanut sauce or groundnut blend and grilled to perfection.
When the warm weather rolls around, it’s all about grilling, right? Besides, can you resist anything on a stick? I can’t!
Since I have been posting a lot of chicken recipes, I figured some beef would be nice. Besides, I wanted to try something new.
My heart was set on a recipe I saw online, and I got all the spices needed. Hubby took one bite and said, “Heck no!” But I didn’t want to waste all those spices.
A Curry Twist on Beef Satay
Then it hit me! Why not use my good old African grilled beef satay spices, aka suya spice, and throw in curry spices to make a curry beef satay? You should have seen it; the first 4 sticks to come off the grill disappeared in less than no time.
Whew, talk about an out-of-the-ballpark winner. This spice blend tastes amazing! I am sooooo going to make a curry satay stew with it. And I have to say it’s better with Jamaican curry powder.
Recipe Ingredients
- Spices – Garlic powder, onion powder, smoked paprika, white pepper, cayenne, chicken bouillon, and curry powder are pure heaven when paired with beef. Spicy and flavorful without being overpowering.
- Ground Nuts (Peanuts) – Toasted peanuts also make savory dishes taste great. The nuttiness is a perfect match to the curry seasonings.
- Beef – A key ingredient is good-quality beef. I experiment using whatever cut I can get a good deal on—sirloin, chuck roast, and rib-eye roast work best for skewering. I have used beef round, but it was kinda chewy.
How to Make Curry Beef Satay Skewers
- Soak the skewers for 20-30 minutes, totally submerged in water, before using them. That prevents the skewers from burning on the grill. Skip this part if cooking them on the stovetop.
- Spice Blend – In a medium bowl, mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, bouillon powder, and curry powder. Place it on a plate, and set it aside. (Photo 1)
- Grind the roasted groundnuts in a coffee grinder with skin on until finely crushed. Add the ground peanuts to the spice mixture. Or skip this part and use natural peanut butter (no sugar added). (Photo 2)
- Pat the beef dry with a paper towel. You want completely dry steak before seasoning and cooking. Slice the steak into diagonal medium-thin slices. (Photos 3-4)
- Thread the steak slices onto the skewers about 4 per skewer, ensuring the skewer is covered with slices of meat. (Photo 5)
- Rub the skewered steak slices with the spice mixture on both sides. (Photo 6)
- Grill – Heat a grill pan or griddle over medium on your grill or stove and brush it with oil to prevent the meat from sticking. Grill the curry beef satays on each side for 3-5 minutes until nicely seared and cooked through.
- Serve hot with African pepper sauce.
Recipe Notes and Tips
- You need tender, fatty, and beefy when selecting meat—something you can easily cut into uniform shapes.
- Please be careful when threading. I always stab myself for some reason, especially when they’re not uniform sizes. I don’t want that to happen to your pretty fingers.
- This easily adaptable recipe is delicious with or without groundnuts or peanut butter (if you need a nut-free version). I’m torn between the two, but I slightly prefer the peanut butter one.
- Feel free to experiment with the spice mix. I may use ginger and thyme next time. Adjust the heat with the amount of cayenne or omit it entirely if making it for kids.
How to Serve Curry Beef Satay
Serve hot or at room temperature with onions, tomatoes, and African pepper sauce. Make some fresh pita if you want to turn it into something like a gyro.
More Hearty Street Food Recipes to Try
Curry Beef Satay Skewers
Tender beef smothered in a spicy, flavorful curry peanut sauce or groundnut blend and grilled to perfection.
Prep: 35 minutes
Cook: 25 minutes
Total: 1 hour
African
Servings 12
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Ingredients
- 1 tablespoon (5g) garlic powder
- 1 tablespoon (7g) onion powder
- 1½ teaspoons (3-4g) smoked paprika
- 1 tablespoon (6g) white pepper
- ½-1 tablespoon (3-7g) cayenne (optional)
- 1 tablespoon (10g) chicken bouillon
- 1-2 tablespoons (7-14g) curry powder
- ¼ cup (30g) roasted groundnuts or peanut butter
- 2 pounds (900g) beef sirloin
- 2 tablespoons (30ml) vegetable oil to drizzle on the meat
- salt to taste
Instructions
- Soak the skewers for 20-30 minutes, totally submerged in water, before using them. That prevents the skewers from burning. Skip this part if cooking them on the stovetop.
- Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, bouillon powder, and curry powder in a medium bowl. Place it on a plate, and set aside.
- Grind the roasted groundnuts in a coffee grinder with skin on until finely crushed. Add the ground peanuts to the spice mixture. Or skip this part and use natural peanut butter (no sugar added).
- Pat the beef dry with a paper towel. You want completely dry steak before seasoning and cooking. Slice the steak into diagonal medium-thin slices.
- Thread the steak slices onto the skewers about 4 per skewer, ensuring the skewer is covered with slices of meat.
- Rub the skewered steak slices with the spice mixture on both sides.
- Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the curry beef satays on each side for 3-5 minutes until nicely seared and cooked through.
Tips & Notes:
- Sirloin, chuck roast, and rib-eye roast are best for skewered meat.
- When selecting meat, select those that are tender, fatty, and beefy and you can easily cut into uniform shapes.
- Eliminate cayenne pepper if making for kids.
- You can make this with or without ground peanuts or peanut butter. Tossing maybe ginger? Thyme? Using fresh ingredients to give it a personal touch. Feel free to experiment.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 1satay| Calories: 162kcal (8%)| Carbohydrates: 5g (2%)| Protein: 18g (36%)| Fat: 8g (12%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 3g| Trans Fat: 0.02g| Cholesterol: 42mg (14%)| Sodium: 170mg (7%)| Potassium: 366mg (10%)| Fiber: 2g (8%)| Sugar: 0.3g| Vitamin A: 572IU (11%)| Vitamin C: 1mg (1%)| Calcium: 37mg (4%)| Iron: 2mg (11%)
Ashleigh says
4th recipe from your site that I have made in the last 12 days. ALL of them have been wonderful and WOW this one was something truly special!! I used peanut butter and cut out the cayenne and after the first bite knew this was a recipe that needed to be saved. SOOOOO much flavour!!! And just sooooo good!!! I’m really happy I found your site!!! Only problem is there are too many things I want to try right now. Thank you so much!!
imma africanbites says
Now that seems to be a good problem . Kidding aside, I’m so happy you love this recipe Ashleigh as much as I do. Can’t wait for you to explore other recipes here on the blog. Enjoy!
L says
Hello, I made this recipe for new year’s eve and it was a hit with my household! I do have a question though, do you know which region in Africa this is from? Thank you again!
ImmaculateBites says
It’s a recipe I developed . Not from any part of Africa
julia says
These sound amazing! How long might they take in the oven?
ImmaculateBites says
They take about 10 minutes (for medium)or more depending on how you like your beef cooked.
Penny says
what kind of curry do you use in this recipe? also would it be beneficial to let the skewers sit for a while with the spices on or is it best to do just before cooking. thanks.
ImmaculateBites says
Hi Penny! I use mild curry and yes, it does help if you let the skewers sit in water.
Maggie says
Looking at your pictures made me so hungry now! Love the flavor combination in this dish and I bet the beef will be great in a sandwich or top on a salad too. Sharing and pining!
ImmaculateBites says
Aww thanks Maggie!
Levan @ MyWifeMakes.com says
Satay is like, one of the BEST sauces every created! I can only imagine how these wonderful skewers taste like. THANKS SO MUCH FOR SHARING!!! Five stars, cause you created something AMAZING! <3 – Levan
ImmaculateBites says
Thanks Levan!
ImmaculateBites says
Hi Rachel! You sure do or just use chicken instead.
Rachel @ Simple Seasonal says
This satay looks so flavorful. I’ve honestly never made a beef satay. Clearly I’m in a chicken rut and I need to give these a try!
Paige @ Where Latin Meets Lagniappe says
These look delicious! What a perfect meal for a summer barbecue!
ImmaculateBites says
Thanks Paige
Cassandra says
Hi Immaculate,
I’ve tried for weeks now to get added to the email list again and I continue to get an error message. I have tried contacting you through the contact tab regarding this issues but have not heard back. I used to receive the email and all of a sudden I stopped getting them. What do I need to do to get back on the email list? Thanks.
ImmaculateBites says
Hi Cassandra! Sorry to hear about this! And thank you alerting me and trying to get the issue resolve. I am in the process of switching to another email list. Might take a couple more weeks – will certainly let you know when it happens. Pinky promise .Thanks again!
Cassandra says
Thanks!!