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| | | |  | | | Cook's Tip: Garam masala is available in the spice section of most supermarkets. If not available, substitute 1/2 teaspoon cumin and an additional 1/2 teaspoon curry powder.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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Beef Tikka with Pineapple Coconut Raita
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Ingredients: |
| 1-1/2 |
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pounds beef shoulder top blade (flat iron) steaks |
| 2 |
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tablespoons chopped fresh cilantro |
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Raita: |
| 1 |
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can (8 ounces) pineapple tidbits |
| 1/2 |
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cup shredded coconut |
| 1/2 |
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cup plain yogurt |
| 1/4 |
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cup chopped fresh cilantro |
| 2 |
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tablespoons chopped fresh mint |
| 1/8 |
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teaspoon salt |
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Seasoning: |
| 1 |
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teaspoon salt |
| 1 |
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teaspoon curry powder |
| 1 |
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teaspoon garam masala |
| 1/2 |
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teaspoon pepper |
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Instructions: |
| 1. |
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Drain pineapple; reserve liquid. Combine pineapple with remaining raita ingredients in small bowl. Cover and refrigerate. |
| 2. |
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Cut steaks into 1-1/2 inch pieces. Combine seasoning ingredients in large food-safe plastic bag. Add beef; toss to coat evenly. Thread beef onto eight 9-inch metal skewers, leaving space between pieces. |
| 3. |
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Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally. |
| 4. |
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Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 400 calories; 21 g fat (10 g saturated fat; 7 g monounsaturated fat); 108 mg cholesterol; 807 mg sodium; 17 g carbohydrate; 1.5 g fiber; 34 g protein; 5.2 mg niacin; 0.6 mg vitamin B6; 7.7 mcg vitamin B12; 4.5 mg iron; 51.6 mcg selenium; 12.1 mg zinc. |
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