Curried Beef Kabobs With Chutney Dipping Sauce
|Boneless beef round steak||1 Pound, cut 1 inch thick (Top Round Steak)|
|Cider vinegar||2 Tablespoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Mango chutney||3 Tablespoon, finely chopped (Major Grey)|
|Lemon juice||1 Teaspoon|
|Curry powder||3⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground red pepper||To Taste|
|Chutney||1 Tablespoon (For Serving, Chutney Dipping Sauce)|
Partially freeze beef top round steak (about 30 minutes); cut into 1/8-1/4 inch thick strips.
Combine chutney, vinegar; water, curry powder and red pepper.
Place beef strips in plastic bag add marinade, turning to coat.
Close bag securely and marinate in refrigerator 6-8 hours (or overnight, if desired), taming occasionally.
Soak eight 12 inch bamboo skewers in water 10 minutes.
Remove beef from marinade.
Thread an equal amount of beef strips (weaving back and forth) on each skewer.
Place kabobs on grid over medium coals.
Grill 3-5 minutes, turning once.
Serve with Chutney Dipping Sauce.
Chutney Dipping Sauce: Combine all ingredients in sm.bowl.
Cover and refrigerate.
Remove from refrigerator 10 minutes before serving.