Cut the beef into small cubes of about 2 cm edge length. Cut off fat, only on some cubes a narrow layer of it. Cut the trimmed fat into small slices.
Combine the fennel, turmeric, cumin, sugar, lemon zest, salt and coconut milk in a baking bowl and stir until the sugar is dissolved. Stir in the meat cubes, cover and marinate for at least an hour. The longer the meat sits, the better the spices soak in. Thread the cubes onto bamboo skewers that have been soaked in cold water for a few hours beforehand. Place about 5 cubes of meat on one end of each skewer, leaving the other end free to touch. Where necessary, tuck shreds of fat between the meat cubes. Grill under a heated broiler or open fire until meat is cooked through and nicely browned and crispy on all sides. Serve with chili peanut sauce.
Tip: Stock up on a variety of high-quality spices – it pays off!
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