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.
Featured In: 65 Heart-Healthy Suppers
- 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
- 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.
Reviews for Curried Beef Kabobs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review