First posted: Apr 7, 2017

Asian Tahini Skewers


This recipe is from my new book, #Wholesome, and the Tahini 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.



Cooks in:        Serves:4

For the Skewers
  • 2 x 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 coconut sugar), 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. Add 2–3 Tbsp coconut cream or natural yoghurt if you like, this will also 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 then 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 leaves, a sprinkling of sesame seeds, chopped spring onions and lime wedges.

Note: Serve as a snack just as they are, or as a real feast with the Rainbow Salad, and loosen a little of the sauce with coconut milk or water to dress the salad.

*Photo Credit: Curtis Gallon

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