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Curried Beef Kabobs With Jade Sauce

Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio
Prep time 15 mins
Soak time 30 mins
Grill time 6 mins

Makes 12 servings


  • 12 (6-inch) wooden skewers
  • 2 tablespoons peanut oil
  • 1 1/4 teaspoons MCCORMICK Gourmet Collection Garam Masala
  • 1 1/4 teaspoons freshly ground MCCORMICK Gourmet Collection Roasted Garlic And Sea Salt
  • 3/4 teaspoon MCCORMICK Gourmet Collection Indian Curry Powder
  • 1/2 teaspoon freshly ground MCCORMICK Gourmet Collection Peppercorn Mélange
  • 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cumin
  • 1 1/2 pounds flat iron steak, cut into 1-inch pieces
  • Jade Sauce
  • 1/2 cup sweetened flaked coconut, toasted

How to Make It

  1. Soak wooden skewers in water 30 minutes.

  2. Preheat grill to 350° to 400° (medium-high). Whisk together peanut oil and next 5 ingredients in a large bowl until blended. Add steak pieces, and toss to coat. Thread beef onto skewers.

  3. Grill beef, covered with grill lid, over 350° to 400° (medium-high) heat, 3 minutes on each side or to desired degree of doneness.

  4. Place skewers on a serving platter, and drizzle with Jade Sauce. Sprinkle with toasted flaked coconut.