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)
How to Make It
Place the cilantro, small 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.
My family loved this! I used sirloin steak and served it with naan. I would reserve some of the marinade in the future to add to the sauce. The tart lime sauce and the mango chutney made a nice contrast with each other.
This was delicious. I only used 1 pound for four people since that is an appropriate serving size. I made all of the marinade and too much went to waste. Next time I will keep out more than two tbs. for the sauce since it was very popular. I cut down on the lime juice since I don't like things to be too tart. I served with naan bread, mango chutney and frozen sammosas; so good!
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