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.
- Portion size 24 servings
- 6 mini new potatoes scrubbed
- 1 lb top sirloin grilling steak (3/4 inch/2 cm thick)
- 1/4 cup minced fresh coriander
- 4 teaspoons mild curry paste
- 1 tablespoon minced gingerroot
- 1 tablespoon vegetable oil
- 2 cloves of garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 83 mg
- Protein 4 g
- Calories 42.0
- Total fat 2 g
- Cholesterol 9 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 4.0
- Folate 1.0
- Vitamin C 3.0