| 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 |
ts |
Curry powder |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground red pepper |
| 1 |
lg |
Spanish onion; quartered |
| 1/3 |
c |
Major Grey-style chutney; chopped |
| 2 |
tb |
Water |
| 2 |
ts |
Dijon mustard |
| 2 |
c |
Hot cooked rice |
| 1 |
md |
Tomato; chopped |
| 1 |
tb |
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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