Chutney-Glazed Curried Beef Kabobs

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 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.