Curry Beef Marinade Kebabs Recipe - Food.

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Curry Beef Marinade Kebabs

By Queen Dragon Mom on December 03, 2004

Prep Time: 35 mins

Total Time: 1 hr 5 mins

Serves: 8, Yield: 16 skewers

ABOUT THIS RECIPE

"My Dad found this recipe in a newspaper about 35 years ago. He lived in
Calcutta for some years and grew to love all kinds of Indian dishes. Curries,
though, were his favorite. We use it to marinade our beef for shish-ke-bab. Photo by Queen Dragon Mom
Use a really good grade of curry, it makes or breaks the recipe. East Indian
is best, but Asian will do. You can use round steak, if you want, the
marinating will tenderize it. Also, if I may suggest someone trying lamb? I always triple the curry and
double the onion, garlic and ginger. We really *love* curry... Prep time does not include overnight
marinating. Cooking time is an estimation. Total time will depend on what type of meat you are using,
how big your meat cubes are and the size and consistency of your veg. This isn't as complex as it looks as
it is mostly a matter of organization. Give it a try!"

INGREDIENTS
MEAT
4 -6 lbs beef, trimmed to 1-inch cubes

MARINADE
12 ounces beer
1/4 canola oil
1 medium onion, diced
4 teaspoons curry powder, to taste
1 tablespoon minced ginger
1/2 teaspoon minced garlic
1 lb round steak, 1 inch cubes

VEGETABLES
5 bell peppers, red and green cleaned halves
1 1/2 lbs white pearl onions, parboiled and peeled
1 1/2 roma tomatoes, quartered

SAUCE
1 cup beer
1/4 canola oil
1 medium onion, pureed
4 teaspoons curry powder, to taste
1 tablespoon ginger, pureed

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Curry Beef Marinade Kebabs (cont.)

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INGREDIENTS
1/2 teaspoon garlic, pureed

DIRECTIONS
1.Day 1:.
2.Measure beer without a head.
3.Mix with remaining ingredients, excepting meat and vegetables.
4.Pour marinade over beef in sealable container.
5.Refrigerate overnight.
6.Day 2:.
7.If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's
time to assemble to kebabs.
8.Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or
until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove
when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper
pieces. Set all aside.
9.Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of
marinade. Remove meat and pat dry. Set aside.
10.To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and
ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat
and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the
meat and vegetables while cooking.
11.Preheat grill to 300 degrees.
12.Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat,
tomato, onion meat, etc and end up with a piece of tomato, skin out.
13.(Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together
on the grill.).
14.Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the
sauce.
15.When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good
brushing with the sauce and turn the heat to high for a short period of time. This will finish the
caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the
outside.
16.Remove from grill, serve with anything you want.

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NUTRITION FACTS

Amount Per Serving

Total Fat 10.7g

Serving Size: 1 (560 g)

Servings Per Recipe: 8
Amount Per Serving

Calories 467.7
Calories from Fat 96

% Daily Value

% Daily Value
16%

Saturated Fat 3.6g

18%

Cholesterol 164.2mg

54%

Sugars 7.0 g

21% Sodium 169.7mg

Total Carbohydrate 19.8g

7%
6%

Dietary Fiber 3.7g

15%

Sugars 7.0 g

28%

Protein 65.5g

131%

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