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1
Day 1:
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2
Measure beer without a head.
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3
Mix with remaining ingredients, excepting meat and vegetables.
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4
Pour marinade over beef in sealable container.
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5
Refrigerate overnight.
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6
Day 2:
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7
If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
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8
Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
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9
Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
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10
To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
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11
Preheat grill to 300 degrees.
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12
Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
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13
(Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
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14
Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
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15
When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
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16
Remove from grill, serve with anything you want.
