Middle Eastern Cuisine

Beef Kebabs with Maggi Coconut Milk – Nut Dipping Sauce

middle eastern cuisine  
Preparation Time: 30 mins
Serves: 4



Nut Dipping Sauce:

  • 4 tsp ghee
  • 4 tsp onions-minced
  • 1 tsp garlic-minced
  • ¼ tsp turmeric powder
  • 1 tsp chilli powder or paprika powder
  • 4 tsp chopped cashew nuts
  • 2 tsp peanut butter
  • ½ tsp honey
  • 6 tbsp Maggi Coconut Milk Powder
  • Salt & pepper
  • 200ml warm water
  • 50ml cooking cream

Beef Kebabs:

  • 4 tbsp corn oil
  • 600g beef kebabs (24 nos of kebabs – 25g each kebab)
  • 48 pcs diced yellow, red, green bell peppers
  • ¼ tsp sugar
  • Salt & White pepper


Make the dipping sauce base by mixing Maggi Coconut Milk Powder with warm water, then add cream, cook till thick and set aside. Melt ghee, add ginger, garlic and onion, cook till light grown in colour. Then add turmeric and chilli powder. Mix in peanut butter, chopped cashew nuts & the prepared Maggi Coconut Milk Powder mixture. Finally mix in honey and add salt & pepper to taste. 

Beef Kebabs:

Mix salt, white pepper, sugar & corn oil with the beef. Allow to marinate in a refrigerator for 10-15 minutes. Make the beef kebabs by threading the diced bell pepper and the beef together. Cook the kebabs on a grill and serve with the dipping sauce.

Serving Suggestion: These kebabs can be made with lamb or chicken in the same manner.