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
    min
  • 4
    SERVINGS
  • 400
    Cal
  • 34 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  1. Drain pineapple; reserve liquid. Combine pineapple with remaining raita ingredients in small bowl. Cover and refrigerate.

  2. 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. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.

  4. Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita.

Nutrition Information

Butcher Counter

Beef Tikka with Pineapple Coconut RaitaFlat Iron Steak Chuck Primal

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

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