Beef Kabobs with Pineapple Coconut Raita Recipe

Beef Kabobs with Pineapple Coconut Raita Recipe

  • 1 1/2 pounds beef shoulder top blade (flat iron) steaks
  • 2 tablespoons chopped fresh cilantro
  • Raita:
  • 1 (8 ounce) can 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
  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, uncovered, 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.
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