- 400g Fillet steak
- 1 Tablespoon Teriyaki marinade
- 8 Lime/bay leaves
- 1 large red onion – cut into 8 segments
- 2 Limes quartered
- 4 Bamboo skewers – soaked in cold water for 30 minutes
- 1 Teaspoon vegetable oil
- 150g Greek yogurt
- 1 teaspoon wasabi powder
- ½ teaspoon salt
- ½ teaspoon pepper
Cut the steak into 16 equal chunks (4 for each skewer), place in a container and coat well with the teriyaki marinade. Chill for a minimum of 1 hour.
Thread 4 marinated beef chunks, 2 lime wedges, 2 onion wedges and 2 lime leaves onto each skewer. Place onto draining paper to soak up any excess juices before grilling.
Heat the grill over a medium heat till hot. To test when ready a splash of cold water should sizzle and instantly evaporate. Oil the grill with the vegetable oil using a silicone brush.
Cook the skewers for about 2 minutes on each side allowing the meat to seal before turning.
Mix together the dressing ingredients and serve with the cooked skewers.