Curry Beef Kabob Bites

Tested Till Perfect

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.

Servings: 24

Ingredients:

Nutritional Info
Per piece: about -
cal 42
pro 4 g
total fat 2 g
sat. fat trace
carb 3 g
fibre trace
chol 9 mg
sodium 83 mg
% RDI: -
iron 4%
vit C 3%
folate 1%
    6 mini new potatoes (12 oz/375 g), scrubbed
    1 lb (500 g) top sirloin grilling steak (3/4 inch/2 cm thick)
    1/4 cup (50 mL) minced fresh coriander
    4 tsp (20 mL) mild curry paste
    1 tbsp (15 mL) minced gingerroot
    1 tbsp (15 mL) vegetable oil
    2 cloves garlic, minced
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper

Preparation:

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

  • Variations
    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.





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