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Asian Aromatic Base
Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Suya Kebab
PREP TIME: 10 mins
COOKING TIME: 4 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories119kcal
Fat3.6g
Saturates1.5g
Sugar3.1g
Salt0.76g
Ingredients...
1.2kg sirloin steak, cut into cubes
10 metal skewers
Marinade
10 Szechuan peppercorns
50g Essential Cuisine Peanut Free Satay Style Seasoning
50g Essential Cuisine Zesty Chermoula Style Seasoning
10g paprika
5g chilli powder
150g onion, peeled and chopped
20g garlic, peeled and chopped
20g ginger, peeled and chopped
10g green chilli, chopped
100g green pepper, deseeded and chopped
50g spring onion, chopped
Method...
- Preheat a grilled to maximum.
- Place all the marinade ingredients into a food processor, blitz until you ger a smooth paste. Pour over the steak and leave for 3 hours to marinate.
- Thread the steak onto skewers and cook under the for 2 minutes on each side.
- Serve with rice or bread and salad and sauce of your choice.
