Curry Kabobs Food

SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT

Steps:

• For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
• For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
• Prepare a grill for cooking over medium-high heat.
• Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
• Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
• Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
• Serve the kabobs with lemon wedges and the yogurt sauce on the side.

CURRY CHICKEN SKEWERS

Steps:

• Soak wooden skewers in water for at least 30 minutes.
• In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
• Preheat the grill to medium.
• Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.

GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

Steps:

• Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
• Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
• Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

CURRY KABOBS

Steps:

• In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.
• Preheat the grill for medium-high heat.
• Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
• Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
• In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.

CURRIED PORK & ORANGE KABOBS

Steps:

• In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

CURRY BEEF MARINADE KEBABS

Steps:

• Day 1:.
• Measure beer without a head.
• Mix with remaining ingredients, excepting meat and vegetables.
• Pour marinade over beef in sealable container.
• Refrigerate overnight.
• Day 2:.
• If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
• Bring 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.
• Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
• To 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.
• Preheat grill to 300 degrees.
• Assemble 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.
• (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
• Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
• When 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.
• Remove from grill, serve with anything you want.

CURRIED BEEF KABOBS

Steps:

• Place steak slices, onions and peppers in nonmetal dish. Add combined steak sauce and currry powder; stir to evenly coat steak and vegetables. Cover. Refrigerate 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water for at least 30 min.
• Preheat grill to medium-high heat. Drain steak slices and vegetables; discard marinade. Alternately thread steak (accordian style), vegetables and pineapple onto skewers.
• Grill kabobs 8 to 10 min. or until cooked through, turning occasionally. Serve with the rice.