Curried Beef Kabobs With Jade Sauce

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Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio
Prep Time
15 Mins
Soak Time
30 Mins
Grill Time
6 Mins
Yield
Makes 12 servings
Jamie Miller, Maple Grove, Minnesota
January 2008
RECIPE BY Southern Living

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

How to Make It

Step 1

Soak wooden skewers in water 30 minutes.

Step 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.

Step 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.

Step 4

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

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