Indian-Style Beef Kebabs With Cilantro Sauce

Beatriz Da Costa

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Serves 4| Hands-On Time: 30m | Total Time: 1hr 00m

Ingredients

1 bunch fresh cilantro (about 2 cups cilantro leaves)
1 small onion, peeled
2 cloves garlic, peeled
1 small green chili pepper, trimmed and halved, with seeds
1 2-inch piece fresh ginger, peeled
1 1/4 teaspoons kosher salt
4 tablespoons vegetable oil
3 tablespoons fresh lime juice
1/2 teaspoon curry powder
1 1/2 pounds rib-eye steak, cut into 24 one-inch chunks
1 medium red onion, peeled
1 cup mango chutney
4 pieces naan bread (optional)

Directions

Place the cilantro, yellow onion, garlic, chili, ginger, and salt with 3 tablespoons of the oil in a food processor fitted with a metal blade. Process until a paste is formed. Transfer to a large bowl.
Put 2 tablespoons of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover and set aside. Stir the curry powder into the rest of the paste. Add the steak and coat well. Cover and marinate at room temperature for 20 minutes.
Cut the red onion into 6 wedges and separate each wedge into 2 layers. Thread the beef and onion chunks onto eight 9-inch skewers. Brush a grill pan with the remaining oil. Preheat grill pan, then grill the kebabs for 8 to 10 minutes, turning the skewers every 2 minutes. Serve with the cilantro sauce, chutney, and naan, if desired.

By Susie Theodorou, March 2005

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 660Calories From Fat 59%

Calcium 61mg
Carbohydrate 34g
Cholesterol 107mg
Fat 44g
Fiber 3g
Iron 4mg
Protein 34mg
Sat Fat 14g
Sodium 452mg

What does this mean? See Nutrition 101.

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Quick Tip

You can use a grill or a grill pan for this recipe. If you're using bamboo skewers for these kebabs, soak them in water for 10 minutes before you thread the meat onto them.