Curry Kabobs Recipes

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CURRIED BEEF KABOBS



Curried Beef Kabobs image

A tongue-tingling marinade gives delightful flavor to the tender chunks of beef in this main dish. My mother prepares these kabobs for guests often since they're so colorful and popular.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 12

2/3 cup olive oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, minced
2 teaspoons curry powder
2 teaspoons salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into 1-1/4-inch cubes
2 large green peppers, cut into 1-1/2-inch pieces
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges

Steps:

  • In a shallow dish, combine the first eight ingredients. Remove 2/3 cup for basting; refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight. , Drain and discard marinade. On metal or soaked wooden skewers, alternate the beef, green peppers, tomatoes and onions. Broil 5-6 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

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 CHICKEN SKEWERS



Curry Chicken Skewers image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 2h18m

Yield 4 to 6 servings

Number Of Ingredients 15

Wooden skewers
2 pounds boneless chicken breast, cut into chunks
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons minced lemongrass
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1/4 cup chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons canola oil
Steamed white rice, for serving

Steps:

  • Soak wooden skewers in water for at least 30 minutes.
  • In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
  • Preheat the grill to medium.
  • Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.

TURKEY KOFTA KABOBS



Turkey Kofta Kabobs image

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Provided by Susan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 12

Number Of Ingredients 10

1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g

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

KABAB CURRY



Kabab Curry image

Make and share this Kabab Curry recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 kg boneless skinless chicken breast (minced)
2 teaspoons ginger-garlic paste
salt
2 teaspoons green chili paste
1 onion, finely chopped
2 teaspoons garam masala
2 teaspoons lemon juice
3 onions, sliced
2 teaspoons ginger-garlic paste
whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon)
1 1/2 teaspoons red chili paste
3 tablespoons coriander leaves
3 tablespoons oil
2 teaspoons garam masala powder
4 teaspoons tomato puree
2 tomatoes (peeled)
2 tablespoons low-fat plain yogurt
2 teaspoons turmeric powder

Steps:

  • Wash meat and squeeze out all water (it should be dry).
  • Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
  • FOR THE GRAVY:.
  • Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
  • Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
  • Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
  • Check salt, add garam masala powder, garnish with corriander leaves.

Nutrition Facts : Calories 199.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 48.5, Sodium 62.5, Carbohydrate 10.9, Fiber 1.8, Sugar 5.4, Protein 20.6

CURRY KABOBS



Curry Kabobs image

These are light on curry but flavorful, and a nice change of pace when you're tired of the same old cookout fare.

Provided by Aurie McGoldrick

Categories     Healthy Chicken Breasts

Time 2h45m

Yield 4

Number Of Ingredients 12

½ cup light mayonnaise
1 teaspoon minced garlic
½ teaspoon curry powder
½ teaspoon chili powder
½ teaspoon ground ginger
1 ½ pounds skinless, boneless chicken breast halves - cubed
1 cup uncooked white rice
2 cups water
8 ounces fresh mushrooms, sliced
1 tomato, diced
3 green onions, chopped
skewers

Steps:

  • In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.
  • Preheat the grill for medium-high heat.
  • Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
  • Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
  • In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 43.7 g, Cholesterol 97 mg, Fat 4.8 g, Fiber 2 g, Protein 41.5 g, SaturatedFat 1.3 g, Sodium 95.7 mg, Sugar 2.1 g

CURRIED PORK & ORANGE KABOBS



Curried Pork & Orange Kabobs image

I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. -Liv Vors, Peterborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup canola oil
2 tablespoons dried minced onion
1 garlic clove, minced
1 to 2 tablespoons curry powder
1/2 teaspoon each ground cumin, coriander and cinnamon
1-1/2 pounds pork tenderloin
1 large sweet red pepper
1 large sweet yellow or orange pepper
1 small onion
1 large unpeeled navel orange

Steps:

  • In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

Nutrition Facts : Calories 515 calories, Fat 34g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.

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.

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From zimmysnook.ca


CURRY SHRIMP KABOBS - OXYGEN MAGAZINE RECIPE | NATALIE HODSON
2012-09-12 -24 jumbo cooked frozen shrimp (I bought 2lbs which was enough shrimp to triple the recipe)-1 tsp garlic, finely minced (I’m a garlic-a-holic, so I used about twice as much as the recipe called for and it was delish)-1/4 tsp curry powder-1/2 tsp turmeric-1/4 tsp cumin-Sea salt and pepper, to taste-16-20 cherry tomatoes
From nataliehodson.com


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