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Curried Beef Kabobs

 Curried Beef Kabobs
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.
8 ServingsPrep: 15 min. + marinating Broil: 10 min.


  • 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.

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Curried Beef Kabobs (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.