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Coconut Curry Steak Kabobs

A departure from standard barbecue fare, these kabobs utilize rich cut steak threaded with geometrically cut sweet peppers, mushrooms, and thick onion wedges. The true twist lies in the foundation: instead of a standard potato side to soak up the juices, the charred kabobs are served over steaming coconut rice and heavily draped in a deeply spiced vegetable curry sauce sweetened with apples and chutney.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Estate Fusion, Global Grill
Ingredients Equipment Method

Ingredients
  

The Kabobs
  • 1.5 pounds premium steak Sirloin or Ribeye, cut into uniform 1-inch cubes
  • 2 large bell peppers assorted colors, seeded and cut into thick 1-inch squares
  • 1 large onion cut into thick wedges (layers kept intact)
  • 12 whole cremini mushrooms stems removed
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly cracked black pepper
The Vegetable Curry Sauce
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • 2 stalks celery finely chopped
  • 2 cloves garlic minced
  • 2 sweet apples peeled, cored, and diced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon crushed red chili pepper
  • 2 tablespoons all-purpose flour
  • 2 cups rich chicken stock
  • 3 tablespoons sweet fruit chutney
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup full-fat coconut milk
The Coconut Rice
  • 1 cup jasmine or basmati rice rinsed well
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
The Garnish
  • Fresh cilantro leaves
  • Lime wedges
  • 1/4 cup roasted cashews
  • 1/4 cup golden raisins

Equipment

  • 1 Large heavy grill pan or outdoor grill
  • 1 Blender or food processor (for curry sauce)
  • 1 Long metal skewers
  • 1 Medium saucepan

Method
 

The Coconut Rice Base
  1. In a medium saucepan, combine the coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat.
  2. Stir in the rinsed rice, reduce heat to the lowest setting, cover tightly, and simmer until all liquid is absorbed and rice is tender, about 18 minutes. Fluff with a fork and keep warm.
The Curry Emulsion
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the onion, celery, and garlic until softened. Stir in the diced apples.
  2. Sprinkle the pan heavily with the curry powder, ginger, cardamom, fennel seeds, and red chili pepper. Toast the spices for 2 minutes to release their oils.
  3. Sprinkle the flour over the vegetables, then slowly whisk in the chicken stock. Stir continuously until the sauce thickens. Stir in the chutney and shredded coconut.
  4. Turn off the heat and let the sauce cool slightly. Transfer to a blender and carefully pulse until smooth and emulsified. Return the sauce to the pan, stir in the coconut milk, and keep warm over low heat.
The Kabob Architecture
  1. Thread the skewers sequentially: 2 pieces of pepper, 1 chunk of steak, an onion wedge, a mushroom, another chunk of steak, and repeat. Leave the ends slightly empty for handling.
  2. Season the assembled skewers aggressively with salt and pepper, and drizzle with olive oil.
The Sear
  1. Heat a heavy grill pan over high heat. Lay the skewers onto the hot ridges.
  2. Cook for exactly 2 minutes, then rotate a quarter turn. Continue this process until all sides are deeply browned (about 6 to 8 minutes total for medium-rare).
The Assembly
  1. Mound the warm coconut rice onto a large serving platter. Remove the charred meat and vegetables from the skewers and arrange them over the rice.
  2. Pour the rich curry sauce generously over the top. Garnish aggressively with fresh cilantro, cashews, raisins, and serve with lime wedges.