Asian Tahini Skewers

Name: Asian Tahini Skewers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 2 × 250 g rump steaks (or lamb chump chops or chicken thighs), cut into slivers that are roughly 5 mm thick; 3 Tbsp lime juice (or lemon juice or rice vinegar); 1 Tbsp sesame oil; 1 tsp grated fresh ginger; toasted sesame seeds; 2 spring onions, finely chopped; lime wedges; 2 tsp honey (or a few drops of stevia liquid or rice malt syrup), or more to taste; 2–3 Tbsp coconut cream or natural yoghurt (optional); 1–2 Tbsp roughly chopped fresh coriander; 1 clove garlic, crushed; 1 Tbsp soy sauce; 1 Tbsp tahini; pinch each of salt and freshly ground black pepper; 10–12 bamboo skewers

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

This dressing is wildly delicious – it’s nutty and creamy and just limey enough to be light and fresh. I definitely suggest making double and using it to drizzle over everything from salads to chicken and fish.

Ingredients

What you’ll Need

Skewers

2 × 250 g rump steaks (or lamb chump chops or chicken thighs), cut into slivers that are roughly 5 mm thick
10–12

Asia
Starter
Snack
Main course
Gluten-free

Method

What to do

Thread the meat onto the skewers, season with salt and pepper and set aside.
For the dressing, mix together all the ingredients and adjust to taste. Add extra water to loosen if necessary – it should be a fairly runny pouring consistency. The coconut cream or natural yoghurt will dilute the taste of the tahini