Chutney-glazed Curried Beef Kabobs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Meat | 4 | Servings |
INGREDIENTS
| 1 1/4 | up to | |
| 1 1/2 | lb | Boneless beef sirloin steak |
| cut 1-inch thick | ||
| 1 1/2 | t | Curry powder |
| 1/2 | t | Ground cumin |
| 1/2 | t | Salt |
| 1/8 | t | Ground red pepper |
| 1 | Spanish onion, quartered | |
| 1/3 | c | Major Grey-style chutney |
| chopped | ||
| 2 | T | Water |
| 2 | t | Dijon mustard |
| 2 | c | Hot cooked rice |
| 1 | Tomato, chopped | |
| 1 | T | Chopped fresh mint |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 23.8mg
Sodium: 1492.4mg
Potassium: 366.9mg
Carbohydrates: 45.4g
Fiber: 6.9g
Sugar: 1g
Protein: 16.9g