Beef Tikka with Pineapple Coconut Raita

Wow your dinner guests with this Indian-style kabob recipe. Seasoned steak is grilled and paired with a fresh herb and yogurt-pineapple sauce.

  • 30
  • 6
  • 400
  • 34 g

Ingredients & Cooking


  • 2 beef Flat Iron Steaks (about 1-1/2 pounds)
  • 2 tablespoons chopped fresh cilantro
  • 1 can (8 ounces) pineapple tidbits
  • 1/2 cup shredded coconut
  • 1/2 cup plain yogurt
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh mint leaves
  • 1/8 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper


  1. Drain pineapple; reserve liquid. Combine pineapple with remaining raita ingredients in small bowl. Cover and refrigerate.
  2. Cut beef Flat Iron Seaks 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. 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.
  4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 7 to 9 minutes for medium rare to medium doneness (145°F), turning occasionally.
  5. Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with raita.

Safe Handling Tips

Nutrition Information

Butcher Counter

Flat Iron Steak Square-Cut Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
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