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Indian-Style Beef Kabobs with Cilantro Coconut Sauce Recipe

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4.2 from 9 reviews

These Indian-Style Beef Kabobs with Cilantro Coconut Sauce offer a flavorful twist on classic grilled kebabs. Tender rib-eye or sirloin steak cubes are marinated in a vibrant mix of cilantro, coconut milk, spices, and lime juice, then grilled alongside red onion for a smoky and aromatic meal. The creamy cilantro coconut sauce complements the rich beef, making this dish perfect for a quick yet exotic dinner or entertaining guests.

Ingredients

Cilantro Coconut Sauce

  • 1 large bunch cilantro with stems (about 2 cups)
  • 1 bunch scallions (coarsely chopped)
  • 3 cloves garlic (chopped)
  • 1 serrano pepper (or jalapeno pepper, coarsely chopped)
  • 1 piece (1-inch) ginger (peeled and coarsely chopped)
  • 1 cup coconut milk
  • Salt (to taste)
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice

Beef Kabobs

  • 1 tablespoon curry powder
  • 1 1/2 pounds rib-eye or sirloin steak (trimmed and cubed)
  • 1 medium red onion (cut into 8 sections)
  • Naan or pita bread (optional, for serving)

Instructions

  1. Prepare Cilantro Coconut Sauce: Combine cilantro with stems, scallions, garlic, serrano or jalapeno pepper, ginger, coconut milk, salt, canola oil, and lime juice in a food processor or blender. Process until the mixture is smooth. Transfer the sauce to a bowl and set aside for serving.
  2. Marinate the Beef: In a small bowl, mix 1 tablespoon of the prepared Cilantro Coconut Sauce with 1 tablespoon of curry powder. Brush this marinade evenly over the cubed rib-eye or sirloin steak. Let the beef sit for a few minutes to absorb the flavors.
  3. Preheat and Prepare Grill: Preheat your grill to medium-high heat. This ensures a good sear and evenly cooked kabobs.
  4. Assemble Kabobs: Thread the marinated beef cubes and red onion sections alternately onto skewers, distributing them evenly.
  5. Grill Kabobs: Place the skewers on the hot grill. Cook to your desired doneness, turning once during the process to achieve an even char and preventing burning. This usually takes about 8-12 minutes depending on thickness and grill heat.
  6. Serve: Remove kabobs from the grill and serve hot, accompanied with the reserved cilantro coconut sauce and optionally with warm naan or pita bread.

Notes

  • To prevent sticking, soak wooden skewers in water for at least 30 minutes before grilling.
  • Adjust the amount of serrano or jalapeno pepper based on your preferred spice level.
  • Use rib-eye for more marbled, juicy kabobs or sirloin for a leaner option.
  • If you don’t have a grill, these kabobs can also be cooked on a stovetop grill pan or broiled in the oven under high heat.
  • Leftover cilantro coconut sauce can be stored in the refrigerator for up to 3 days and used as a dip or marinade.

Find it online: https://simpleplatter.com/indian-style-beef-kabobs-with-cilantro-coconut-sauce-recipe/