Serve Tandoori beef skewers with coconut rice and raita for an authentic Indian weeknight dinner.


  • 800g sirloin steak, cut into 3cm pieces
  • 2 1/2 tablespoons tandoori paste
  • 2 tablespoons thick Greek-style yoghurt
  • Sunflower oil, to brush
  • 1 1/2 cups basmati rice, cooked to packet instructions
  • 1/3 cup (30g) desiccated coconut
  • 2 tablespoons curry leaves, or mint, finely chopped
  • 1 Lebanese cucumber, seeds removed, finely chopped
  • 2 teaspoons fresh ginger, grated
  • Juice of 1/2 lime
  • Lime wedges, to serve
  • 3/4 cup (210g) thick Greek-style yoghurt


  1. If using wooden skewers, soak in warm water for 15 minutes.
  2. Thread the beef onto the skewers. Combine the tandoori paste with 2 tbs yoghurt and season. Rub over the meat and set aside to marinate for 10 minutes.
  3. Meanwhile, for the raita, combine all the ingredients and set aside.
  4. Preheat a chargrill pan over medium-high heat. Brush the pan with oil and cook skewers, in batches, turning, for 5-6 minutes until slightly charred. Set aside to rest, covered with foil, for 5 minutes.
  5. Combine cooked rice with coconut and serve with skewers, raita and lime wedges.