Chutney-glazed curried beef kabobs

4 Servings

Ingredients

Quantity Ingredient
1¼ -(up to)
1½ pounds Boneless beef sirloin steak; cut 1-inch thick
1½ teaspoon Curry powder
½ teaspoon Ground cumin
½ teaspoon Salt
⅛ teaspoon Ground red pepper
1 large Spanish onion; quartered
⅓ cup Major Grey-style chutney; chopped
2 tablespoons Water
2 teaspoons Dijon mustard
2 cups Hot cooked rice
1 medium Tomato; chopped
1 tablespoon Chopped fresh mint

Directions

Cut steak into 16-18 1-inch cubes. Soak four 12-inch bamboo skewers in water for 10 minutes.

Combine curry powder, cumin, salt and red pepper; coat beef cubes evenly with mixture. Cut each onion quarter into 4 pieces. Alternately thread 4-5 beef cubes and 4 onion pieces on each skewer.

Place kabobs on grid over medium coals. Broil 12-15 minutes, depending on desired doneness (rare to medium).

Meanwhile, combine chutney, water and mustard; mix well. Turn kabobs and brush with chutney mixture during last 6-8 minutes of cooking time.

Combine cooked rice with tomato and mint. Serve kabobs over rice mixture.

Garnish with fresh fruit if desired.

Makes 4 servings of 369 calories, 29 grams protein, 8 grams fat, 44 grams carbohydrate, 253 milligrams sodium and 76 milligrams cholesterol each.

FROM NEWSPAPER

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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