| Chutney-Glazed Curried Beef Kabobs
1 1/4 - 1 1/2 pounds of Boneless beef sirloin steak;
1 1/2 teaspoon of curry powder
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
1/8 teaspoon of ground red pepper
1 large Spanish onion, quartered
1/3 cup of major Grey-style chutney;
2 tablespoons of water
2 teaspoons of Dijon mustard
2 cups of hot cooked rice
1 medium tomato, chopped
1 tablespoon of chopped fresh mint |
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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. Serving Size: 4
FROM NEWSPAPER From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
