Recipe

Instructions

1. In a small mixing bowl, combine groundnut/peanut butter powder, ground ginger, sweet paprika, onion powder, kosher salt, garlic powder, cayenne pepper powder, ground grains of selim (if desired), cubeb pepper, and ground cloves. Whisk to mix thoroughly, about 30 seconds. Set aside.
2. Wrap beef tightly in plastic wrap and place on a plate or small baking sheet and set in the freezer until the beef is partially frozen and firm to the touch, 15 to 30 minutes.
3. Using a sharp chef's knife or slicing knife, slice beef against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips.
4. Place sliced beef in large mixing bowl and drizzle peanut oil over it. Sprinkle 1/2 cup of yajin kuli over the beef and carefully toss and massage spice rub into beef until it is evenly coated. Cover, place in refrigerator, and allow beef to marinate for at least 30 minutes and up to 8 hours.
5. Thread beef onto skewers, piercing each piece through twice to secure it, then bunching meat tightly together like an accordion.
6. Set up grill for skewers or use a conventional charcoal or gas grill.
7. Cook skewers over direct heat, turning frequently, until beef is lightly charred and cooked through, about 8 minutes.
8. Transfer to serving platter and let rest 2 to 3 minutes.
9. Serve with reserved yajin kuli, thinly sliced red onions, tomatoes, lime halves, crisp lettuce, and coriander leaves and tender stems.