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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A tongue-tingling marinade gives delightful flavor to the tender chunks of beef in this main dish. My mother prepares these kabobs for guests often since they're so colorful and popular. Ingredients:
2/3 cup olive oil |
1/2 cup beef broth |
1/2 cup lemon juice |
2 garlic cloves, minced |
2 teaspoons curry powder |
2 teaspoons salt |
4 bay leaves |
16 whole peppercorns |
2 pounds beef tenderloin, cut into 1-1/4-inch cubes |
2 large green peppers, cut into 1-1/2-inch pieces |
3 medium tomatoes, cut into wedges |
3 medium onions, cut into wedges |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients. Remove 2/3 cup for basting; refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight.
2. Drain and discard marinade. On metal or soaked wooden skewers, alternate the beef, green peppers, tomatoes and onions. Broil 5-6 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8 servings.
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