The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-spiced steak skewers & sweet potato wedges
Get teatime all Thai-ed up with this rainbow plate of tongue tinglers! Our Slimming World green Thai curry paste perks up juicy bavette steak, which stars with onion and pepper on simple skewers. Golden sweet potato wedges and a lime-and-coriander salad add the final touches.
SWK: Source of fibre
SWK: High protein
Plants 6
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Serving size
Ingredients
- 1 cucumber
- 3 onion
- 2 pepper
- 4 bavette steaks
- 6 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 400g baby tomatoes
- 1 handful of fresh coriander
- 1 unwaxed lime
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8 skewers
- 3 sweet potato
Nutritional Information
Calories: 540
Protein: 41g
Carbs: 80g
Fat: 8.6g
Ingredients
- 4 skewers
- 3 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 1 unwaxed lime
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 3 small sweet potato
- 2 onion
- 1 pepper
- 2 bavette steaks
- 200g baby tomatoes
- 1 midi cucumber
- 1 handful of fresh coriander
Nutritional Information
Calories: 599
Protein: 42g
Carbs: 95g
Fat: 9.0g
Thai-spiced steak skewers & sweet potato wedges
Get teatime all Thai-ed up with this rainbow plate of tongue tinglers! Our Slimming World green Thai curry paste perks up juicy bavette steak, which stars with onion and pepper on simple skewers. Golden sweet potato wedges and a lime-and-coriander salad add the final touches.
Cook time:
45 mins
Cuisine:
Thai
Food group:
Beef
Allergens: Milk
Cooking Instructions
Before you start
- 2 large baking trays
- 1 large mixing bowl
- 1 small mixing bowl
Roast the wedges
- Soak the skewers in water until needed.
- Heat your oven to 220ºC/fan 200ºC/gas 7. Cut the sweet potatoes into wedges.
- Put the sweet potatoes on a baking tray lined with baking paper and spritz with cooking spray. Roast for 20-25 mins until soft and golden.
Skewers, assemble!
- Meanwhile, peel 1 onion (2 onions for 4 portions) and cut into 8 wedges. Deseed the peppers and dice into 3cm squares.
- On a separate board, trim any visible fat from the steaks, then cut into large chunks. Mix the beef with two-thirds of the Thai paste.
- Thread the beef chunks onto the skewers, alternating with the onion wedges and peppers.
Make the salad
- Peel and finely dice the remaining onion, and quarter the tomatoes. Dice the cucumber into ½cm chunks. Finely chop the coriander.
- In a small bowl, mix together the salad ingredients along with the juice of the lime.
Get grilling!
- Heat your grill to high.
- Place the skewers on a baking tray lined with foil and spritz with cooking spray. Grill for 12-14 mins, turning halfway through.
- In a small bowl, stir the remaining Thai paste through the yogurt.
Plate up
- Serve the skewers with the wedges and the salad and drizzle over the yogurt.