Indian Beef Kabobs

Indian Beef Kabobs

Inspired by the fare at Vancouver's famous Vijs restaurant, these kabobs are best grilled over charcoal in the great outdoors. A word of caution: the amazing aroma from your grill might turn your gathering into a neighbourhood block-party!

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Indian Beef Kabobs

Yields10 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 ¼ cup (50 mL) canola oil
 ¼ cup (50 mL) red wine
 2 tbsp (30 mL) molasses
 2 tbsp (30 mL) ketchup
 2 tsp (10 mL) minced garlic
 2 tsp (10 mL) minced ginger-root
 1 tsp (5 mL) curry powder
 ½ tsp (2 mL) ground cumin
 ¼ tsp (1 mL) cinnamon
 ¼ tsp (1 mL) pepper
 4 Top Sirloin Cap or Strip Loin Grilling Steaks, cut into 1-inch cubes
 Salt
 Cucumber Mint Sauce (recipe follows)
 Matching Veggie Kabobs (recipe follows) (optional)
 Naan bread (optional)

1

Combine canola oil, wine, molasses, ketchup, garlic, ginger-root, curry powder, cumin, cinnamon and pepper in a large sealable freezer bag. Add beef cubes.

2

Marinate for 30 to 60 minutes in the refrigerator. Discard marinade and thread meat onto soaked wooden skewers. Season lightly with salt.

3

Grill in closed barbecue over medium-high heat for 4 to 5 minutes on both sides.

4

Serve with Cucumber Mint Sauce, Matching Veggie Kabobs and Naan bread (if desired).

5

Cucumber Mint Sauce: Combine 1 cup Greek-Style yogurt, 1/2 cup finely chopped cucumber, 1/4 cup chopped fresh mint, 2 tbsp minced onion or shallot and juice of 1/2 a lime. Season with salt and pepper to taste.

6

Matching Veggie Kabobs: Marinate chunks of sweet peppers, zucchini and whole baby mushrooms in your favourite salad dressing. Grill on soaked bamboo sticks until fork tender.

Ingredients

 ¼ cup (50 mL) canola oil
 ¼ cup (50 mL) red wine
 2 tbsp (30 mL) molasses
 2 tbsp (30 mL) ketchup
 2 tsp (10 mL) minced garlic
 2 tsp (10 mL) minced ginger-root
 1 tsp (5 mL) curry powder
 ½ tsp (2 mL) ground cumin
 ¼ tsp (1 mL) cinnamon
 ¼ tsp (1 mL) pepper
 4 Top Sirloin Cap or Strip Loin Grilling Steaks, cut into 1-inch cubes
 Salt
 Cucumber Mint Sauce (recipe follows)
 Matching Veggie Kabobs (recipe follows) (optional)
 Naan bread (optional)

Directions

1

Combine canola oil, wine, molasses, ketchup, garlic, ginger-root, curry powder, cumin, cinnamon and pepper in a large sealable freezer bag. Add beef cubes.

2

Marinate for 30 to 60 minutes in the refrigerator. Discard marinade and thread meat onto soaked wooden skewers. Season lightly with salt.

3

Grill in closed barbecue over medium-high heat for 4 to 5 minutes on both sides.

4

Serve with Cucumber Mint Sauce, Matching Veggie Kabobs and Naan bread (if desired).

5

Cucumber Mint Sauce: Combine 1 cup Greek-Style yogurt, 1/2 cup finely chopped cucumber, 1/4 cup chopped fresh mint, 2 tbsp minced onion or shallot and juice of 1/2 a lime. Season with salt and pepper to taste.

6

Matching Veggie Kabobs: Marinate chunks of sweet peppers, zucchini and whole baby mushrooms in your favourite salad dressing. Grill on soaked bamboo sticks until fork tender.

Indian Beef Kabobs
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