Best 4 Curry Beef Marinade Kebabs Recipes

**Indulge in Exquisite Culinary Delights: Beef Satay Skewers and Onion Bhaji, a Symphony of Flavors**

Embark on a culinary journey to savor the delectable flavors of succulent beef satay skewers and crispy onion bhaji, a harmonious blend of Southeast Asian and Indian cuisine. These recipes promise an explosion of taste, captivating your senses with a symphony of spices and textures. From the tender, marinated beef skewers grilled to perfection to the golden-brown onion bhaji bursting with savory goodness, each bite is a celebration of culinary artistry. Prepare to tantalize your taste buds with these extraordinary dishes that are perfect for any occasion, whether it's a backyard barbecue, a potluck dinner, or a casual family gathering. Let your taste buds embark on an unforgettable adventure as you explore the depths of these culinary delights.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

PERSIAN BEEF KEBABS

Persian Beef Kebabs image

Provided by Aida Mollenkamp

Categories main-dish

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

SOSATIES (SOUTH AFRICAN KEBABS)

Sosaties (South African Kebabs) image

Traditionally cubes of fat are skewered in between the pieces of meat to keep everything succulent but I have never done this. I usually thread pieces of onion cut more or less the size of the cube of meat and apricots on for a flavor dimension. If you choose to do only meat that's wonderful, too! These "kebabs" are usually served on rice with the marinade thickened to become gravy but can be enjoyed with any of your regular barbecue side dishes. The days that we were living in an apartment and did not have a barbecue facility I used to grill these in the oven with just as much success. Prep time does not include overnight marinating time.

Provided by Bokenpop aka Mad

Categories South African

Time 25m

Yield 12 sosaties

Number Of Ingredients 21

Ingredients

1 1/2 kg beef (6 per skewer) or 1 1/2 kg lamb, cut into 1 inch cubes (6 per skewer)
15 ml gingerroot, scraped clean and finely grated
2 garlic cloves, finely grated
36 pieces onions
24 dried apricots
30 g butter
2 onions, finely chopped
100 ml red wine
50 ml water
100 ml vinegar
15 ml curry powder
15 ml sugar
3 bay leaves
1 ml cayenne pepper
black pepper, to taste
salt
15 ml mustard
15 ml soy sauce
160 ml ketchup
30 ml Worcestershire sauce
60 ml cooking oil

Steps:

Mix meat, ginger and garlic together and add onion and apricots if you are using them.
Heat butter and stir fry chopped onions until soft and golden.
Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
Bring to the boil and cook for 2 minutes.
Remove from heat and leave to cool until warm.
Blend in remaining ingredients and pour this over the meat.
Coat meat well and refrigerate overnight.
Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
Barbecue over hot grill taking care not to burn and baste from time to time until done.

Nutrition Facts : Calories 985, Fat 95.3, SaturatedFat 38.7, Cholesterol 129.1, Sodium 330, Carbohydrate 19.3, Fiber 2.4, Sugar 13.5, Protein 12

Tips:

To make the most tender kebabs, use a flank or skirt steak. These cuts are lean and flavorful, and they cook quickly over high heat.
Be sure to marinate the beef for at least 30 minutes, or up to overnight. This will help the beef to absorb the flavors of the marinade and make it more tender.
If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using. This will help to prevent them from burning on the grill.
When grilling the kebabs, cook them over medium-high heat for about 8-10 minutes per side, or until the beef is cooked to your desired doneness.
Serve the kebabs with your favorite dipping sauce, such as tzatziki sauce or chimichurri sauce.

Conclusion:

Curry beef marinade kebabs are a delicious and easy-to-make meal that is perfect for a summer cookout. The beef is marinated in a flavorful curry sauce, then grilled to perfection. Serve the kebabs with your favorite dipping sauce and enjoy!