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1
Combine cilantro, 2 tablespoons vegetable oil, garlic, gingerroot, chili garlic sauce and salt in 12-cup food processor bowl fitted with metal blade.
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2
Process until finely chopped and well mixed.
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3
Place 6 tablespoons cilantro mixture into separate bowl.
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4
Add lime juice and curry powder; stir until well mixed.
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5
Cover; set aside.
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6
Spoon remaining cilantro mixture into large resealable plastic food bag.
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7
Add 1/3 cup vegetable oil to bag.
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8
Seal bag; shake bag gently to mix.
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9
Add beef pieces; reseal bag.
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10
Turn bag several times to coat beef well.
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11
Place bag into 13x9-inch pan.
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12
Refrigerate at least 30 minutes.
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13
Heat gas grill on medium or charcoal grill until coals are ash white.
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14
Remove beef from bag; discard marinade.
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15
Place 3 to 4 pieces beef onto each skewer.
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16
Cut each piece of naan bread in half crosswise.
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17
Wrap naan bread in aluminum foil.
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18
Place kabobs onto grill.
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19
Grill, turning occasionally, 18-20 minutes or until internal temperature reaches 160 degrees F or until desired doneness.
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20
Place 1 slice cheese onto each kabob during last minute of cooking.
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21
Place foil packet of naan bread over low heat on grill while kabobs are grilling.
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22
Grill naan bread until heated through.
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23
Push meat from skewers onto naan bread.
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24
Top each with about 1 tablespoon reserved cilantro sauce.
