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Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio Photo by: Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio

Curried Beef Kabobs With Jade Sauce

Southern Living JULY 2010

  • Yield: Makes 12 servings
  • Prep time:15 Minutes
  • Soak:30 Minutes
  • Grill:6 Minutes

Ingredients

  • 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

Preparation

Soak wooden skewers in water 30 minutes.

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.

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

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

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Curried Beef Kabobs With Jade Sauce recipe

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