Best 7 Curried Beef Kabobs Recipes

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**Savor the tantalizing flavors of succulent beef, aromatic spices, and vibrant vegetables, expertly combined in these delectable Curried Beef Kabobs, a culinary journey that promises an explosion of taste.**

Embark on a culinary adventure with our carefully curated collection of Curried Beef Kabob recipes, each offering a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to a wide range of tastes and preferences, guaranteeing an unforgettable dining experience.

Indulge in the classic Curried Beef Kabobs, where tender beef cubes are marinated in a fragrant blend of curry spices, yogurt, and ginger-garlic paste, then grilled to perfection. Experience a symphony of flavors as the succulent beef mingles with aromatic basmati rice and a refreshing cucumber-mint raita.

For those seeking a zesty twist, try the Tangy Lemon Curried Beef Kabobs. Marinated in a vibrant blend of lemon juice, curry powder, and fresh herbs, these kabobs deliver a burst of citrusy goodness. Accompany them with a tangy tomato-onion chutney and fluffy naan bread for a complete and satisfying meal.

If you prefer a hearty and comforting dish, the Slow-Cooker Curried Beef Kabobs are the perfect choice. Simply toss the beef cubes in a flavorful curry marinade and let your slow cooker work its magic. Serve the fall-off-the-bone tender beef with a side of fluffy mashed potatoes and a crisp green salad for a cozy and satisfying dinner.

For a quick and easy weeknight meal, try the Speedy Curried Beef Kabobs. Marinated in a flavorful blend of curry spices, yogurt, and ginger-garlic paste, these kabobs are grilled in minutes and served with a simple yet delicious cucumber-yogurt sauce. Assemble them on skewers or enjoy them as a hearty bowl meal with a side of your favorite grains or vegetables.

No matter your taste preferences, our Curried Beef Kabob recipes offer a culinary journey that will tantalize your taste buds and leave you craving more. Get ready to embark on a flavorful adventure with these delectable kabobs, perfect for any occasion.

Here are our top 7 tried and tested recipes!

EASY BEEF KABOBS



Easy Beef Kabobs image

These easy Beef Shish Kabobs are an easy summer meal, great for entertaining!

Provided by Ashley Fehr

Categories     Beef     Entree

Time 20m

Number Of Ingredients 11

1 ½ pounds sirloin steak
2 bell peppers
1 large red onion
½ cup oil
¼ cup Worcestershire sauce
2 tablespoons soy sauce (low sodium)
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 teaspoon onion powder
½ teaspoon chipotle chili powder (optional, for a bit of kick)

Steps:

  • Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
  • In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
  • Add steak and let marinate for at least one hour, and up to 6 hours.
  • If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
  • Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
  • Preheat the grill to medium-high.
  • Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
  • Remove and let sit 5 minutes before serving.

Nutrition Facts : Calories 298 kcal, Carbohydrate 8 g, Protein 39 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 270 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BEEF KABOBS



Beef Kabobs image

Tasty, boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin.

Provided by Vered DeLeeuw

Categories     Main Course

Time 21m

Number Of Ingredients 10

1.5 lb. boneless sirloin steak (cut into 1-inch cubes)
2 tablespoons olive oil
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
1/2 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Steps:

  • If using wooden skewers, soak them in water for 30 minutes. I prefer to use metal skewers.
  • Place the beef cubes in a large bowl. Add the remaining ingredients and use your hands or a large spoon to mix well.
  • Thread the seasoned beef cubes on the skewers and place them on a large rimmed broiler-safe baking sheet. You can line the baking sheet with foil for easier cleanup.
  • Heat your broiler on high (450-500 degrees F).
  • When the broiler is hot, broil the kabobs, directly under the heating element (4 inches below), until cooked to your liking. I broil them for 3 minutes on each side. Serve immediately.

Nutrition Facts : ServingSize 0.25 recipe, Calories 415 kcal, Carbohydrate 2 g, Protein 52 g, Fat 21 g, SaturatedFat 6 g, Sodium 430 mg, Fiber 1 g

SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT



Spiced Beef and Chicken Kabobs with Cucumber Yogurt image

Provided by Ayesha Curry

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 cup plain low-fat Greek yogurt
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 Persian cucumber, finely chopped
Kosher salt
1/2 cup plain low-fat Greek yogurt
1/4 cup finely chopped fresh cilantro
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound beef sirloin tip, cut into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
12 mixed-color baby bell peppers (about 8 ounce)
1 red onion, cut into 1/2-inch pieces
Lemon wedges, for serving

Steps:

  • For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
  • For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
  • Prepare a grill for cooking over medium-high heat.
  • Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
  • Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
  • Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
  • Serve the kabobs with lemon wedges and the yogurt sauce on the side.

CURRY BEEF MARINADE KEBABS



Curry Beef Marinade Kebabs image

My Dad found this recipe in a newspaper about 35 years ago. He lived in Calcutta for some years and grew to love all kinds of Indian dishes. Curries, though, were his favorite. We use it to marinade our beef for shish-ke-bab. Use a really good grade of curry, it makes or breaks the recipe. East Indian is best, but Asian will do. You can use round steak, if you want, the marinating will tenderize it. Also, if I may suggest someone trying lamb? I always triple the curry and double the onion, garlic and ginger. We really *love* curry... Prep time does not include overnight marinating. Cooking time is an estimation. Total time will depend on what type of meat you are using, how big your meat cubes are and the size and consistency of your veg. This isn't as complex as it looks as it is mostly a matter of organization. Give it a try!

Provided by Queen Dragon Mom

Categories     Asian

Time 1h5m

Yield 16 skewers, 8 serving(s)

Number Of Ingredients 17

4 -6 lbs beef, trimmed to 1-inch cubes
12 ounces beer
1/4 canola oil
1 medium onion, diced
4 teaspoons curry powder, to taste
1 tablespoon minced ginger
1/2 teaspoon minced garlic
1 lb round steak, 1 inch cubes
5 bell peppers, red and green cleaned halves
1 1/2 lbs white pearl onions, parboiled and peeled
1 1/2 roma tomatoes, quartered
1 cup beer
1/4 canola oil
1 medium onion, pureed
4 teaspoons curry powder, to taste
1 tablespoon ginger, pureed
1/2 teaspoon garlic, pureed

Steps:

  • Day 1:.
  • Measure beer without a head.
  • Mix with remaining ingredients, excepting meat and vegetables.
  • Pour marinade over beef in sealable container.
  • Refrigerate overnight.
  • Day 2:.
  • If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
  • Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
  • Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
  • To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
  • Preheat grill to 300 degrees.
  • Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
  • (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
  • Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
  • When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
  • Remove from grill, serve with anything you want.

CURRIED BEEF KABOBS



Curried Beef Kabobs image

Discover pure beef kabob genius: Beef strips, green pepper and onion marinated in steak sauce, skewered with pineapple, then grilled and served over rice.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 4 servings.

Number Of Ingredients 8

1 beef top round steak (1 lb.), cut into thin slices
2 medium onions, cut into wedges
1 medium green pepper, cut into bite-sized pieces
1 cup A.1. Original Sauce
1-1/2 tsp. curry powder
8 wooden skewers (10 inch)
8 pineapple wedges
3 cups hot cooked rice

Steps:

  • Place steak slices, onions and peppers in nonmetal dish. Add combined steak sauce and currry powder; stir to evenly coat steak and vegetables. Cover. Refrigerate 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water for at least 30 min.
  • Preheat grill to medium-high heat. Drain steak slices and vegetables; discard marinade. Alternately thread steak (accordian style), vegetables and pineapple onto skewers.
  • Grill kabobs 8 to 10 min. or until cooked through, turning occasionally. Serve with the rice.

Nutrition Facts : Calories 400, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE



Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 31

2 1/2 cups warm water
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups fine couscous
3 tablespoons olive oil
1 cup Greek yogurt
1 tablespoon minced fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 small English cucumber, peeled, seeded, diced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper
1 1/2 pounds ground beef
1/2 cup finely minced red onion
2 ounces nonfat powdered milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground ginger
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil, for brushing
Pita bread, warmed, for serving

Steps:

  • For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
  • Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
  • Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
  • For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
  • For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
  • For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
  • In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
  • To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

CURRIED BEEF KABOBS



Curried Beef Kabobs image

Make and share this Curried Beef Kabobs recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
1 garlic clove, large, pushed through a press
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 lb boneless beef top sirloin steak, cut into 1 1/4-inch pieces
4 green onions, cut into 2-inch pieces
salt

Steps:

  • Combine oil, garlic, curry powder and cayenne pepper (if desired) in a large bowl; add beef and green onions. Alternately thread beef and green onions onto four 12" metal skewers.
  • Place kabobs on grill over medium coals. Grill 8 to 10 minutes, turning occasionally, for medium. Season to taste with salt.

Nutrition Facts : Calories 595.8, Fat 44.1, SaturatedFat 15.2, Cholesterol 152, Sodium 126.4, Carbohydrate 4, Fiber 1.5, Sugar 0.8, Protein 44.1

Tips:

  • Tenderizing the beef cubes before cooking not only makes them more flavorful but also quicker to cook.
  • If you don't have time to marinate the beef overnight, you can still tenderize it quickly by using a meat tenderizer or by pounding it with a mallet.
  • Don't overcrowd the skewers when grilling. Leave a little space between each piece of beef so that they cook evenly.
  • Baste the kabobs with the marinade or a mixture of olive oil and spices while they are grilling to keep them moist and flavorful.
  • Serve the kabobs with a variety of dipping sauces, such as tzatziki sauce, hummus, or raita.

Conclusion:

Curried beef kabobs are a delicious and easy-to-make dish that is perfect for summer grilling. The tender beef cubes are marinated in a flavorful curry sauce and then grilled to perfection. Serve the kabobs with your favorite dipping sauce and enjoy a tasty and satisfying meal.

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