BEEF TIKKA WITH PINEAPPLE COCONUT RAITA
Jamie Miller, MN
Total preparation and cooking time: 30 minutes - Makes 4 servings
|
1 1/2
|
|
pounds beef shoulder top blade (flat iron) steaks
|
|
2
|
|
tablespoons chopped fresh cilantro
|
|
Raita:
|
|
|
|
1
|
|
can (8 ounces) pineapple tidbits
|
|
1/2
|
|
cup shredded coconut
|
|
1/2
|
|
cup plain yogurt
|
|
1/4
|
|
cup chopped fresh cilantro
|
|
2
|
|
tablespoons chopped fresh mint
|
|
1/8
|
|
teaspoon salt
|
|
Seasoning:
|
|
|
|
1
|
|
teaspoon salt
|
|
1
|
|
teaspoon curry powder
|
|
1
|
|
teaspoon garam masala
|
|
1/2
|
|
teaspoon pepper
|
1. Drain pineapple; reserve liquid. Combine pineapple with remaining raita
ingredients in small bowl. Cover and refrigerate.
2. Cut steaks into 1-1/2 inch pieces. Combine seasoning ingredients in large
food-safe plastic bag. Add beef; toss to coat evenly. Thread beef onto eight
9-inch metal skewers, leaving space between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 7 to
9 minutes for medium rare to medium doneness, turning occasionally.
4. Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle
with 2 tablespoons cilantro. Serve with raita.
Cook's Tip:
Garam masala is available in the spice section of most supermarkets. If not
available, substitute 1/2 teaspoon cumin and an additional 1/2 teaspoon curry
powder.
Nutrition information per serving:
377 calories; 36 g protein; 18 g carbohydrate; 18 g fat; 805 mg sodium; 78 mg
cholesterol; 5.3 mg niacin;0.6 mg vitamin B6; 4.7 mcg vitamin B12; 4.7 mg iron;
12.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.