Curry Beef Kabob Bites
- Portion size: 24
This recipe makes 24 servings
|Per piece: about||-|
|total fat||2 g|
These one-bite skewers are little magnets for meat lovers. You can replace the potato with a cube of regular cooked potato, or mango, papaya, pineapple or melon. The fruit offers a sweet contrast to the spicy curried meat.
- 6 6mini new potatomini new potatoes, scrubbed
- 1 lb 1lbtop sirloin grilling steaktop sirloin grilling steaks, (3/4 inch/2 cm thick)
- 1/4 cup 1/4cupminced fresh coriander
- 4 tsp 4tspmild curry paste
- 1 tbsp 1tbspminced gingerroot
- 1 tbsp 1tbspvegetable oil
- 2 2clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
In large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes; drain and let cool. Cut into quarters; place in large bowl.
Cut steak into 3/4-inch (2 cm) cubes; add to potatoes. Add coriander, curry paste, ginger, oil, 1 tbsp (15 mL) water, garlic, salt and pepper; toss to combine. Let stand for 15 minutes.
Onto each of 24 small skewers or sturdy toothpicks, thread 1 beef cube and 1 potato quarter. Place kabobs, 1 inch (2.5 cm) apart, on rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Broil, turning once, until steak is browned but still pink inside, about 5 minutes. Let stand for 5 minutes before serving.
Additional information :
Curry Pork Kabob Bites: Use pork instead of beef; cook until just a hint of pink remains inside, about 6 minutes.
Curry Chicken Kabob Bites: Use chicken instead of beef; cook until no longer pink inside, about 6 minutes.
Curry Tofu Kabob Bites: Use tofu instead of beef.