Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, cayenne, ginger, salt, sugar, bouillon, and pepper; pulse to combine.
Place ¾ of the spice mix in a large mixing bowl. Reserve a quarter of the mixture and set aside for later.
Add half the oil to the mixing bowl to create a paste. Mix thoroughly using your hands.
Season beef with salt and let sit for half an hour
Combine beef with the peanut mixture and toss to coat evenly. Cover and refrigerate at least 6 hours or up to overnight.
Soak the wooden skewers in water for at least 30 minutes.
Preheat a grill to medium-high (about 450°F). Using the remaining oil dampen a paper towels and brush the grate with it.
Thread beef onto skewers. Grill, turning once or twice, until lightly charred and nearly cooked through, 3 to 5 minutes. Transfer to a platter; squeeze lime juice onto skewers. Optionally, add remaining spice mix to the skewers. Serve with sliced red onion, tomato, and cucumber.
- If beef slices are too thick, feel free to pound them flatter and cut as necessary.
- Soak the skewers ahead of time so that they don't burn when cooking
- Target beef slice sizes somewhere between a Greek kebab (chunky) and Vietnamese satay (thin)
- Salt the beef ahead of time to make them more receptive to the flavors from the spice mix
- Heat is a required as you'll need it to balance against the peanut flavor. However, do adjust the seasoning to your preferred level.
- The brown sugar in the recipe helps achieve that caramelization on the beef when grilling. This is next level flavor stuff and also adds that sexy visual appeal
Calories: 325kcal | Carbohydrates: 8g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 927mg | Potassium: 573mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 3.7mg | Calcium: 42mg | Iron: 2.8mg
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