Veal and Spring Onion Skewers with Sweet Chilli Dip

cook 20 mins
Tags: Spicey
  • 400 g (13 oz) veal fillet, cut into bite-sized pieces
  • 8–10 spring onions, cut into 2 cm (3/4 inch) lengths
  • 2 red peppers, cored, deseeded and cut into bite-sized pieces
  • 8 tablespoons sweet chilli sauce
  • 1 tablespoon hot chilli sauce
  • finely grated rind and juice of 2 limes
  • 4 tablespoons kecap manis (thick soy sauce)
  • Thread the veal pieces on to 12 metal skewers, alternating with pieces of spring onion and red pepper.
  • Whisk together the remaining ingredients a small bowl, then transfer half to a serving dish and set aside. Brush the remaining mixture over the skewers on both sides until evenly coated. Cover and leave to marinate for 10 minutes.
  • Cook the skewers on a preheated barbecue or under a preheated medium-hot grill for 4–5 minutes on each side or until the meat is cooked through.
  • Transfer the skewers on to 4 serving plates and serve with the reserved marinade for dipping.
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