Beef & Fruit Kabobs
Yield
4 servingsPrep
30 minCook
5 minReady
35 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, sirloin steak
boneless, cut 1inch thick |
|
| 1 | cup |
yogurt, plain
|
|
| 2 | teaspoons |
lemon juice
fresh |
|
| 1 ½ | teaspoons |
curry powder
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| 1 each Ripe mango; | inch |
mangos
peeled, cut into 3/4 inch pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, sirloin steak
boneless, cut 1inch thick |
|
| 237 | ml |
yogurt, plain
|
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 7.5 | ml |
curry powder
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
|
mangos
peeled, cut into 3/4 inch pieces |
*
|
Directions
Partailly freeze beef to firm; slice into ⅛ inch thick strips.
Combine yogurt, lemon juice, curry and red pepper.
Place beef strips and marinade in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 30 minutes, turning occasionally.
Meanwhile, soak 12 inch bamboo skewers in water.
Peel mango and cut into ¾ inch pieces.
Remove beef from amrinade; discard marinade.
Thread equal amount of beef strips (weaving back and forth) and mango pieces on each skewer.
Place kabobs on grid over medium coals.
Grill 4 to 5 minutes, turning once. Season with salt to taste.
NOTE: Peaches, nectarines, plums or pineapple may be substituted for mango.
Peel and cut fruit into ¾ inch pieces.
Or, if doubling the recipe, try using different fruits.
