1/1 Photo of Curry Beef Marinade Kebabs
1 hr 5 mins
Queen Dragon Mom's Note:
My Dad found this recipe in a newspaper about 35 years ago. He lived in Calcutta for some years and grew to love all kinds of Indian dishes. Curries, though, were his favorite. We use it to marinade our beef for shish-ke-bab. Use a really good grade of curry, it makes or breaks the recipe. East Indian is best, but Asian will do. You can use round steak, if you want, the marinating will tenderize it. Also, if I may suggest someone trying lamb? I always triple the curry and double the onion, garlic and ginger. We really *love* curry... Prep time does not include overnight marinating. Cooking time is an estimation. Total time will depend on what type of meat you are using, how big your meat cubes are and the size and consistency of your veg. This isn't as complex as it looks as it is mostly a matter of organization. Give it a try!
My Private Note
Units: US | Metric
- 4 -6 lbs beef, trimmed to 1-inch cubes
- 12 ounces beer
- 1/4 canola oil
- 1 medium onion, diced
- 4 teaspoons curry powder, to taste
- 1 tablespoon minced ginger
- 1/2 teaspoon minced garlic
- 1 lb round steak, 1 inch cubes
- 5 bell peppers, red and green cleaned halves
- 1 1/2 lbs white pearl onions, parboiled and peeled
- 1 1/2 roma tomatoes, quartered
- 1Day 1:.
- 2Measure beer without a head.
- 3Mix with remaining ingredients, excepting meat and vegetables.
- 4Pour marinade over beef in sealable container.
- 5Refrigerate overnight.
- 6Day 2:.
- 7If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
- 8Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
- 9Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
- 10To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
- 11Preheat grill to 300 degrees.
- 12Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
- 13(Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
- 14Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
- 15When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
- 16Remove from grill, serve with anything you want.
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Nutritional Facts for Curry Beef Marinade Kebabs
Serving Size: 1 (560 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 467.7
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 3.6 g
- Cholesterol 164.2 mg
- Sodium 169.7 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 3.7 g
- Sugars 7.0 g
- Protein 65.5 g
The following items or measurements are not included: