Tuesday, September 29, 2009
This recipe is one I found in a church cookbook and got excited about the different combination of flavors. My husband went absolutely crazy over this easy grilled meal and is still asking me when I'm going to make it again. Surprisingly even my kids were willing to overlook the green tinge the cilantro sauce gave to everything and eagerly gobbled it up. This one is definitely going into the keeper files.
1 bunch fresh cilantro (about 2 cups cilantro leaves)
1 small onion, peeled
2 cloves garlic, peeled
1 small can green chilies
1 2-inch piece fresh ginger, peeled
1-1/4 tsp. kosher salt
4 Tbs. vegetable oil
3 Tbs. fresh lime juice
1/2 tsp. curry powder
1-1/2 lbs. rib-eye steak, cut into 24 one-inch chunks
1 medium red onion, peeled
1 cup mango chutney (optional)
4 pieces naan bread (optional)
wooden skewers for grilling
Place the cilantro, small onion, garlic, green chilies, ginger, and salt with 3 tablespoons of the oil into a food processor. Process until a paste is formed. Transfer to a large bowl. Put 2 tablespoons of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover and set aside. Stir the curry powder into the rest of the paste.
Add the steak and coat well. Cover and marinate at room temperature for 20 minutes. Cut the red onion into 6 wedges and separate each wedge into 2 layers. Thread the beef and onion chunks onto eight 9-inch skewers. Brush a grill pan with the remaining oil ( I just cooked them right on my grill). Preheat grill pan, then grill the kebabs for 8-10 minutes, turning the skewers every 2 minutes. Serve with the cilantro sauce, chutney, and naan, if desired.