Matangi Angus Rump Skewers & Peanut Satay Sauce

Skewers & Marinade
2 teaspoons cumin seeds
1 teaspoon caraway seeds
1 teaspoon smoked paprika
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
1 handful parsley leaves, chopped
2 tablespoons olive oil
600g Matangi Angus Rump, cut into 3cm pieces

Peanut Satay Sauce
8 Tbsp Forty Thieves Satay Paste
8 Tbsp water