Curried Beef Kabobs With Chutney Dipping Sauce Recipe
Ingredients
| Boneless beef round steak | 1 Pound, cut 1 inch thick (Top Round Steak) | |
| Cider vinegar | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Plain yogurt | 1⁄2 Cup (8 tbs) | |
| Mango chutney | 3 Tablespoon, finely chopped (Major Grey) | |
| Mango chutney | 3 Tablespoon, finely chopped (Major Grey) | |
| Lemon juice | 1 Teaspoon | |
| Curry powder | 3⁄4 Teaspoon | |
| Curry powder | 3⁄4 Teaspoon | |
| Ground cumin | 1⁄4 Teaspoon | |
| Ground red pepper | To Taste | |
| Ground red pepper | To Taste | |
| Chutney | 1 Tablespoon (For Serving, Chutney Dipping Sauce) |
Nutrition Facts
Serving size
Calories 236 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 2.9 g14.6%
Trans Fat 0.2 g
Cholesterol 72.8 mg24.3%
Sodium 425 mg17.7%
Total Carbohydrates 13 g4.5%
Dietary Fiber 1.7 g6.9%
Sugars 9.9 g
Protein 26 g51.5%
Vitamin A 5.9% Vitamin C 2.9%
Calcium 5.2% Iron 20%
*Based on a 2000 Calorie diet
Directions
Combine chutney, vinegar; water, curry powder and red pepper.
Place beef strips in plastic bag add marinade, turning to coat.
Close bag securely and marinate in refrigerator 6-8 hours (or overnight, if desired), taming occasionally.
Soak eight 12 inch bamboo skewers in water 10 minutes.
Remove beef from marinade.
Thread an equal amount of beef strips (weaving back and forth) on each skewer.
Place kabobs on grid over medium coals.
Grill 3-5 minutes, turning once.
Serve with Chutney Dipping Sauce.
Chutney Dipping Sauce: Combine all ingredients in sm.bowl.
Cover and refrigerate.
Remove from refrigerator 10 minutes before serving.
Chef
