Beef Kabobs with Chutney Sauce

Beef Kabobs with Chutney Sauce

I produced this rapid grilled meal for our child, a fan of Indian food. The mango chutney and subtle curry provide the beef a sweet and spicy flavor.– Judy Thompson, Ankeny, IA.

Active Ingredients

  • 1/4 cup mango chutney
  • 1 tablespoon water
  • 1 tablespoon cider vinegar
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound beef top sirloin steak, cut into 1/4-inch strips
  • CHUTNEY SAUCE:
  • 1/2 cup plain yogurt
  • 3 tablespoons mango chutney
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Instructions

  • In a large resealable plastic bag, combine the first five components; include the beef. Seal bag and rely on coat; refrigerate over night.
  • In a small bowl, combine the sauce active ingredients. Cover and cool up until serving.
  • Drain and discard marinade. Thread beef onto eight metal or soaked wood skewers.
  • Moisten a paper towel with cooking oil; utilizing long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or till meat reaches preferred doneness, turning periodically. Serve with sauce.
Nutrition Truths

2 skewers with 2 tablespoons sauce: 258 calories, 6g fat (2g saturated fat), 50 mg cholesterol, 321 mg salt, 23 g carb (15 g sugars, 0 fiber), 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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