Thai Kebabs

Thai Kebabs

Serves 2


  • 450g (1lb) lean Scotch Beef popeseye (rump) steak, cut into small cubes

  • 30ml (2tbsp) red or green Thai curry paste

  • 150g (5oz) dried egg noodles

  • 25g (1oz) block creamed coconut, grated

  • 150ml (1/4pt) hot water

  • 5ml (1tsp) lemon grass purae or fresh, sliced thinly

  • 30ml (2tbsp) fresh coriander, chopped

Cooking Method

  1. Thread the meat onto skewers and cook under a preheated grill for 4 – 6 minutes each side.
  2. 2 minutes before the end of cooking time, brush the kebabs with 15ml (1tbsp) of red or green Thai curry paste.
  3. Meanwhile in a saucepan, cook the noodles as per packet instructions. In a jug, mix together the cream coconut and water until blended.
  4. Add the remaining red or green Thai curry paste, lemon grass and coriander to the drained, hot noodles and toss together.

Serving suggestions

Serve the kebabs and noodles immediately with grilled chillies and peppers, steamed Chinese leaf and pak choi.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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