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Chutney Glaze Adds Zesty Flair to Beef Kebabs

May 24, 1990

Kick off the summer season with a Memorial Day barbecue featuring Chutney-Glazed Curry Beef Kebabs. Cubes of boneless beef sirloin steak are rubbed with seasonings, then threaded onto skewers along with onions and grilled. A curry-flavored glaze is brushed onto the kebabs during the last few minutes of cooking.

Serve the kebabs with hot cooked rice, accented by chopped tomato and fresh mint. Add some crusty bread and a cool, refreshing beverage.

CHUTNEY-GLAZED CURRY BEEF KEBABS

1 1/4 to 1 1/2 pounds boneless beef sirloin steak, cut 1 inch thick

1 1/2 teaspoons curry powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 large Spanish onion, quartered

1/3 cup chopped chutney

2 tablespoons water

2 teaspoons country-style Dijon mustard

2 cups hot cooked rice

1 medium tomato, chopped

1 tablespoon chopped fresh mint

Cut sirloin steak into 16 to 18 (1-inch) cubes. Soak 4 (12-inch) bamboo skewers in water 10 minutes.

Combine curry powder, cumin, salt and cayenne. Coat beef cubes evenly with seasoning mixture. Cut each onion quarter into 4 pieces. Alternately thread 4 to 5 beef cubes and 4 onion pieces on each skewer.

Place kebabs on grill over medium coals and cook 12 to 15 minutes, depending on desired doneness (rare to medium). Meanwhile, combine chutney, water and mustard, mixing well. Turn and brush kebabs with chutney mixture during last 6 to 8 minutes cooking time.

Meanwhile, combine rice, tomato and mint. Serve kebabs with rice mixture. Makes 4 servings.

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