Curried Beef Kabobs Recipe

5 1
Curried Beef Kabobs Recipe
Curried Beef Kabobs Recipe photo by Taste of Home
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Curried Beef Kabobs Recipe

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5 1
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Broil: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Broil: 10 min.

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 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

  • 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
  1. 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.
  2. 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 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

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