Yield: 4 Servings
Measure | Ingredient |
---|---|
1¼ \N | -(up to) |
1½ pounds | Boneless beef sirloin steak; cut 1-inch thick |
1½ teaspoon | Curry powder |
½ teaspoon | Ground cumin |
½ teaspoon | Salt |
⅛ teaspoon | Ground red pepper |
1 large | Spanish onion; quartered |
⅓ cup | Major Grey-style chutney; chopped |
2 tablespoons | Water |
2 teaspoons | Dijon mustard |
2 cups | Hot cooked rice |
1 medium | Tomato; chopped |
1 tablespoon | Chopped fresh mint |
Cut steak into 16-18 1-inch cubes. Soak four 12-inch bamboo skewers in water for 10 minutes.
Combine curry powder, cumin, salt and red pepper; coat beef cubes evenly with mixture. Cut each onion quarter into 4 pieces. Alternately thread 4-5 beef cubes and 4 onion pieces on each skewer.
Place kabobs on grid over medium coals. Broil 12-15 minutes, depending on desired doneness (rare to medium).
Meanwhile, combine chutney, water and mustard; mix well. Turn kabobs and brush with chutney mixture during last 6-8 minutes of cooking time.
Combine cooked rice with tomato and mint. Serve kabobs over rice mixture.
Garnish with fresh fruit if desired.
Makes 4 servings of 369 calories, 29 grams protein, 8 grams fat, 44 grams carbohydrate, 253 milligrams sodium and 76 milligrams cholesterol each.
FROM NEWSPAPER
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .