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Beef Kabobs with Chutney Sauce

 Beef Kabobs with Chutney Sauce
I created this speedy grilled entree for our daughter, a fan of Indian food. The mango chutney and subtle curry give the beef a sweet and spicy flavor. —Judy Thompson, Ankeny, IA
4 ServingsPrep: 15 min. + marinating Grill: 5 min.


  • 1/4 cup mango chutney
  • 1 tablespoon water
  • 1 tablespoon cider vinegar
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound beef top sirloin steak, cut into 1/4-inch strips
  • 1/2 cup plain yogurt
  • 3 tablespoons mango chutney
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper


  • In a large resealable plastic bag, combine the first five
  • ingredients; add the beef. Seal bag and turn to coat; refrigerate
  • overnight.
  • In a small bowl, combine the sauce ingredients. Cover and refrigerate
  • until serving.
  • Drain and discard marinade. Thread beef onto eight metal or soaked
  • wooden skewers.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill kabobs, covered, over medium heat

2 of 2

Beef Kabobs with Chutney Sauce (continued)

Directions (continued)

  • or broil 4 in. from the heat for 4-6 minutes or until meat reaches
  • desired doneness, turning occasionally. Serve with sauce. Yield: 8
  • kabobs (about 1/2 cup sauce).
Nutritional Facts: 2 skewers with 2 tablespoons sauce equals 258 calories, 6 g fat (2 g saturated fat), 50 mg cholesterol, 321 mg sodium, 23 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.