Cut the meat into large cubes on the spot. Peel the ginger and cut into slices. Cut the limes into eighths. Thread everything alternately onto 8 skewers and place in a work bowl. Mix coconut milk with chili sauce and marinate the meat with it (preferably for one night).
Cook the long grain rice in salted water according to the package instructions and add the peas 3 minutes before the end of the cooking time. 3.
In the meantime, remove the kebabs from the marinade, dry them and roast them in hot oil for 3-4 minutes on each side. Salt, season with pepper and wrap in aluminum foil. Extinguish the roast with the marinade, let it bubble up and stir through with soy sauce. Salt and season with pepper if necessary.
4. drain long grain rice and peas and bring to the table with the skewers and sauce.
Tip: Piggy bank beef tenderloin tastes great with this spicy sauce, but it’s not cheap. If you want it cheaper, opt for pork fillet, turkey breast fillet or possibly pork cutlet.
Nutritional values
Fat in g: 23
Carbohydrates in g: 56
Preparation time
40 min
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