FilipinoMedium · Hot
Peanut Sesame Ground Beef Skewers with Scallion
Caramelized ground beef molded onto skewers with crunchy peanuts and toasted sesame, finished with a glossy calamansi-soy glaze and fresh scallion. Inspired by Filipino street skewer technique with a nutty Southeast Asian twist.
Prep
20 min
Cook
18 min
Total
38 min
Method
1
Roughly chop the 60g peanuts into small pieces (half roughly broken, half finer for texture). Do not over-process into butter.
2
Slice all 5 scallions: separate the white and light green parts (finely minced for the skewer mix) from the dark green tops (thinly sliced for garnish). Set each aside.
4
Toast the 3 tbsp sesame seeds in a dry small pan over medium heat, stirring constantly, 2-3 minutes until golden and fragrant. Transfer immediately to a plate to cool.
5
In a large bowl, combine the ground beef, minced scallion whites, garlic, ginger, chopped peanuts, half the toasted sesame seeds, egg, breadcrumbs, salt, and black pepper. Mix gently with your hands or a fork until just combined — do not overwork.
6
Divide the meat mixture into 8 equal portions (about 65-70g each). Thread each portion onto a flat metal skewer, pressing and molding the meat firmly around the skewer so it holds a cylindrical log shape about 10cm long. Place on a parchment-lined tray. Refrigerate 15 minutes to firm up.
7
In a small bowl, whisk together soy sauce, sesame oil, lime juice (from the whole lime), and sugar until the sugar dissolves. Set the glaze aside.
8
Heat a large cast-iron skillet or grill pan over medium-high heat until lightly smoking. Brush with a thin film of sunflower oil.
9
Lay 4 skewers in the pan without crowding. Cook 3-4 minutes per side, pressing gently with a spatula, until a deep brown crust forms and the internal temperature reaches 71°C throughout. Adjust heat if the exterior is browning too fast before the center cooks.
10
Flip and repeat on the other side, 3-4 more minutes until 71°C internal. Transfer to a plate.
11
Cook the remaining 4 skewers in the same pan, adding more oil if needed.
12
Reduce heat to medium-low. Return all skewers to the pan and brush generously with the soy-lime glaze. Let caramelize 1-2 minutes per side, basting again, until sticky and glossy. Watch closely — the sugar can burn quickly.
13
14
Transfer skewers to a serving plate. Sprinkle the chopped peanuts, remaining toasted sesame seeds, and sliced scallion greens over the top. Serve immediately while hot.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
627
per serving
High in salt · 1502mgCalorie-dense · 627 kcalHigh in protein · 45gLow sugar · 4g
Protein
45g
Carbs
21g
Fat
41g
Sat. fat
8g
Fiber
5g
Sugar
4g
Sodium
1502mg
Dairy FreeEgg Free AdaptableDiabetesHigh ProteinLow CarbKeto FriendlyMuscle Gain
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
13
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.9m³
Land
311Pt
Runoff
0.3g P
Ground Beef drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
2
Spicy
Textures
ChewyCrispyTender
Aromas
HerbalNuttySavorySmoky
Kitchen Equipment
Primary Tool
Cast Iron SkilletCast Iron SkilletMetal SkewersSmall Frying PanBasting BrushChef KnifeCutting BoardFine GraterMeasuring SpoonsMixing BowlParchment Lined Baking SheetSpatulaPlastic WrapPlateSmall Bowl
Techniques
Safety & Storage
Cooking Temperature
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Cross Contamination
Raw ground beef contains harmful bacteria. Use separate cutting boards, utensils, and prep bowls for raw meat versus ready-to-eat ingredients. Wash hands thoroughly with soap and water after handling raw beef before touching other ingredients or surfaces.
Allergen Warning
This recipe contains multiple priority allergens: peanuts, sesame, eggs, wheat, and soy. When preparing for guests or customers with food allergies, use dedicated equipment and prep areas. Clean all surfaces, utensils, and your hands between handling allergen-containing ingredients.
Storage
{"classification":"storage","text":{"text":"Refrigerate unbaked skewers at 4°C or below for up to 24 hours. Cooked skewers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat cooked skewers to an internal temperature of 74°C before serving."}}
Handling
When molding ground beef onto skewers, ensure even distribution and firm packing to prevent breaking during cooking. Refrigerate shaped skewers for 15 minutes to firm up before cooking. Use long metal skewers with flat surfaces for best meat adhesion.
Equipment Safety
Metal skewers conduct heat - use heat-resistant gloves or kitchen tongs when handling hot skewers. When toasting sesame seeds, use a dry pan and stir constantly to prevent burning. The cast-iron pan will remain hot after cooking - allow proper cooling before washing.
High Risk Population
This dish contains peanuts and sesame, which are priority allergens. For young children, elderly individuals, or immunocompromised persons, ensure all meat reaches 74°C and avoid consuming any undercooked portions. Ground beef carries higher microbiological risk than intact cuts.
Pro Tips
Technique
When you're molding the meat onto the skewer, really compress it tight with your palms—any air pockets will cause uneven cooking and the skewer might fall apart on you. It should feel dense like a firm meatball before it hits the pan.
Substitution
No ground beef on hand? Ground pork or lamb work beautifully here and actually lean into the Filipino tradition even more. Just make sure whatever you use has at least 20% fat content so the skewers stay juicy and don't dry out.
Equipment
A cast-iron skillet is your best friend for this recipe—it holds heat consistently and gives you that hard sear you're looking for. If you have a charcoal grill, even better; that smoky char is what really makes these skewers sing.
From the chef
Ground beef on skewers works when you treat the binding seriously — egg and breadcrumbs hold the mixture together, but it is the crushed peanuts and toasted sesame stirred through that give each bite real texture and nuttiness. Mold the portions onto flat metal skewers and refrigerate them before cooking; that chill time is what keeps them from falling apart on the pan. Cook in batches on a hot cast-iron without crowding, pressing gently for full contact, then glaze at the end over reduced heat so the soy-lime-sesame sauce caramelizes sticky and glossy rather than burning. The scallion garnish and a final scatter of peanuts on top give you crunch and freshness against all that richness.
TagsFilipinoSkewersGround BeefWeeknight DinnerPeanutSesameCaramelizedGrilledSoy Glaze
AllergensPeanutsSesameEggsWheatSoy
Source: generated · June 12, 2026