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Indian Beef Kabobs

Yields10 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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!

Indian Beef Kabobs

 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.

Serving Suggestion
7

Nibble kabob right off the stick or place one onto Naan bread along with grilled veggie kabob. Fold bread over and grasp kabobs while you pull out the sticks - Voila - You've got a whole dinner in hand!

Nutrition Facts

Servings 10