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Curried Beef Kabobs Recipe

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A tongue-tingling marinade gives delightful flavor to the tender chunks of beef in this main dish. My mother prepares these kabobs for guests often since they're so colorful and popular.

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Curried Beef Kabobs Recipe

Prep: 15 min. + marinating Broil: 10 min.

Yield: 8 Servings

15 10 25

Ingredients

2/3 cup olive oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, minced
2 teaspoons curry powder
2 teaspoons salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into 1-1/4-inch cubes
2 large green peppers, cut into 1-1/2-inch pieces
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges

Directions

In a large resealable plastic bag, combine the first eight ingredients. Remove 2/3 cup for basting; refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight.
Drain and discard marinade. On metal or soaked wooden skewers, alternate the beef, green peppers, tomatoes and onions. Broil 5-6 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8 servings.

Originally published as Curried Beef Kabobs in Taste of Home April/May 1999, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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