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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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