Curry Beef Marinade Kebabs Recipe

Name: Curry Beef Marinade Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: meat; 4 -6 lbs beef, trimmed to 1-inch cubes; marinade; 12 ounces beer; 1/4 canola oil; 1 medium onion, diced; 4 teaspoons curry powder, to taste; 1 tablespoon minced ginger; 1/2 teaspoon minced garlic; 1 lb round steak, 1 inch cubes; vegetables; 5 bell peppers, red and green cleaned halves; 1 1/2 lbs white pearl onions, parboiled and peeled; 1 1/2 roma tomatoes, quartered; sauce; 1 cup beer; 1/4 canola oil; 1 medium onion, pureed; 4 teaspoons curry powder, to taste; 1 tablespoon ginger, pureed; 1/2 teaspoon garlic, pureed

Servings: persons

meat
4 -6 lbs beef, trimmed to 1-inch cubes
marinade
12 ounces beer
1/4 canola oil
1 medium onion, diced
4 teaspoons curry powder, to taste
1 tablespoon minced ginger
1/2 teaspoon minced garlic
1 lb round steak, 1 inch cubes
vegetables
5 bell peppers, red and green cleaned halves
1 1/2 lbs white pearl onions, parboiled and peeled
1 1/2 roma tomatoes, quartered
sauce
1 cup beer
1/4 canola oil
1 medium onion, pureed
4 teaspoons curry powder, to taste
1 tablespoon ginger, pureed
1/2 teaspoon garlic, pureed

1
Day 1:
2
Measure beer without a head.
3
Mix with remaining ingredients, excepting meat and vegetables.
4
Pour marinade over beef in sealable container.
5
Refrigerate overnight.
6
Day 2:
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.
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.
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.
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.
11
Preheat grill to 300 degrees.
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.
13
(Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
14
Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
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.
16
Remove from grill, serve with anything you want.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: meat, 4 -6 lbs beef, trimmed to 1-inch cubes, marinade, 12 ounces beer, and more.

Yes, Curry Beef Marinade Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Beef Marinade Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions