Chutney-glazed curried beef kabobs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | -(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 |
Directions
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, .