Asian Tahini Skewers


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.

Preparation time 20 minutes
Cooking time 8 minutes


What you’ll Need


  • 2 × 250 g rump steaks (or lamb chump chops or chicken thighs), cut into slivers that are roughly 5 mm thick
  • 10–12 bamboo skewers
  • pinch each of salt and freshly ground black pepper

Tahini dressing

  • 1 Tbsp tahini
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 3 Tbsp lime juice (or lemon juice or rice vinegar)
  • 1 tsp grated fresh ginger
  • 1 clove garlic, crushed
  • 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)

To serve

  • 1–2 Tbsp roughly chopped fresh coriander
  • toasted sesame seeds
  • 2 spring onions, finely chopped
  • lime wedges


What to do

  1. Thread the meat onto the skewers, season with salt and pepper and set aside.
  2. 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 a little, which some people find quite strong.
  3. Just before serving, heat your barbecue or braai grill, or a griddle pan on the stove, and cook the skewers, turning from time to time, for about 8 minutes, or until cooked through and lightly charred.
  4. Remove from the heat and serve with the sauce on the side, a scattering of fresh coriander, a sprinkling of sesame seeds, chopped spring onions and lime wedges.